All dishes:

Warm starters

Sautéed duck foie gras escalope

Desserts

Chocolate and candied orange peel fruitcake

Desserts

Sablé

Cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Warm starters

Shellfish raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Mushrooms, Vegetables, Pasta and Rice

French fries

Pizza, Quiche, Tart and Pie

White asparagus tart

Beef

Roast beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Fruits

Candied almonds

Sea fish

Red mullet with eggplant caviar

Ice cream and sorbets

Chocolate ice cream

Game animals

Marinated venison

Shellfish and Seafood

Bay scallops with garlic butter

Garlic butter : butter with garlic.

Sheep and Goats

Mutton with sauce

Game birds

Roast trushes with juniper berries

Sea fish

Grilled sole

Shellfish and Seafood

Squid

Cheeses

Bleu du Queyras

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue cheese made from whole raw cow’s milk with a natural rind.
Ripening : 1 month minimum.

Shellfish and Seafood

Spicy grilled shrimp

Main meals

Parmigiana

Italy.
Aubergine and tomato gratin.

Sea fish

Smoked herring

Desserts

Imbrucciata

France. Corsica.
Shortcrust pastry tart filled with brocciu, eggs, sugar, and lemon zest.

Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Eggs

Peasant omelette

Omelet with mushrooms, bacon, potatoes and Comté cheese.

Poultry

Braised pigeon with cabbage