All dishes:

Poultry

Chicken with prunes

Cold starters

Provençal aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.

Desserts

Mango charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Poultry

Roast duck breast with blackcurrant berries

Veal

Veal filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Salads

Sautéed bay scallop salad and black truffle vinaigrette

Desserts

Quince upside-down cake

Desserts

Red fruit gratin

Desserts

Frozen zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Game birds

Roast trushes with juniper berries

Game birds

Quail with figs in parchment

Shellfish and Seafood

Clams with white wine, garlic and lemon

Sea fish

Sole fillets with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with seafood

Cheeses

Tomme de brebis

Pressed and uncooked cheese made from sheep's milk.

Desserts

Coffee crème brûlée

Appetizers

Duck foie gras toast

Salads

Crab and shrimp salad

Poultry

Roasted capon en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Desserts

Blackberry tart

Freshwater fish

Geneva style arctic char

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.

Pizza, Quiche, Tart and Pie

Roquefort croustade

Game animals

Saddle of hare

Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.