All dishes:

Consommé and Soup

Gazpacho with green pepper

Gaspacho : soup made from blended raw vegetables and served cold.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with clams and toasted bread

Poultry

Chicken cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Desserts

Rhubarb compote

Offal and tripe

Veal sweetbread mille-feuille with morels

Veal

Sautéed veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Salads

Mushroom salad

Desserts

Peach clafoutis

Main meals

Aligot

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Desserts

Coconut macaroon

Mushrooms, Vegetables, Pasta and Rice

Chanterelle with cream

Mushrooms, Vegetables, Pasta and Rice

Seafood pasta

Offal and tripe

Roasted veal sweetbreads with mushrooms

Main meals

Curry pork loin

Consommé and Soup

Fish a la nage with saffron

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Warm starters

Ziwwelküeche

France. Grand Est. Alsace.
Onion tart with diced bacon, cream and caraway seeds.

Appetizers

Arancini al ragù

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.
Served hot.

Shellfish and Seafood

Crayfish gratin

Desserts

Chocolate cake

Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

Freshwater fish

Trout with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Poultry

Guinea fowl with cabbage

Desserts

Fig and walnut tart

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with mushrooms