All dishes:

Desserts

Warm molten chocolate cake

Sheep and Goats

Roast baron of lamb with herbs

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Desserts

Walnut mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

Mushrooms, Vegetables, Pasta and Rice

Tomato

Cheeses

Tomme de Courchevel

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Pressed and uncooked cheese made from cow's milk.

Desserts

Mirabelle meringue tart

Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Poultry

Guinea fowl with vin de paille

Cheeses

Le berger basque

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.

Main meals

Salted pork with lentils

Salt pork : salt-cured pork.

Shellfish and Seafood

Bay scallops with porcini mushrooms

Main meals

Zucchini moussaka

Salads

Warm lobster salad

Sea fish

Roasted sea bass with basil butter

Basil butter : butter and basil.

Desserts

Puits d’amour

Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.

Consommé and Soup

Beaufort cheese gratin soup

Cheeses

Tomme de chèvre

Pressed and uncooked cheese made from goat's milk.

Beef

Grilled rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

Cold starters

Fresh sea urchin

Eaten raw with lemon.

Shellfish and Seafood

Scallops with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Appetizers

Goat cheese and smoked salmon bites

Desserts

Eton mess with red and black fruits

Salads

Sea salad

Salads

Museau vinaigrette

Pressed and sliced head cheese, served with a vinaigrette and accompanied by pickles, shallots or pearl onions.