All dishes:

Sheep and Goats

Lamb with thyme

Beef

Beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

Cooked meats

Jambon de pays

Cheeses

Castelmagno and spinach risotto

Shellfish and Seafood

Roasted spiny lobster

Sheep and Goats

Lamb navarin with spices

Navarin : stew.

Game animals

Wild boar stew

Sea fish

Fried fish

Sheep and Goats

Grilled lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Mushrooms, Vegetables, Pasta and Rice

Stuffed morels

Prefer a pairing based on the stuffing.

Poultry

Sautéed goose foie gras

Served hot.

Sheep and Goats

Lamb with ratatouille

Others

Mixed grill

Poultry

Piigeon casserole

Veal

Sauteed veal

Desserts

Strawberries and cream

Freshwater fish

Grilled trout almondine

Desserts

Lemon and mascarpone mousse

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Warm starters

Spinach and ricotta pie

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Shellfish and Seafood

Razor shell with garlic

Desserts

Red berry bayadere with mascarpone mousse

Bayadère : alternating stripes of different colours.

Shellfish and Seafood

Scallops steamed with seaweed

Sea fish

Haddock brandade

Brandade : mixture of fish and olive oil.