All dishes:

Salads

Tabbouleh

Sheep and Goats

Crown of lamb cutlets

Cheeses

Fresh goat cheese with garlic and herbs

Cooked meats

Jésus de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.

Main meals

Chicken tajine with curry

Tajine : stew of vegetables, fish or meat.

Cheeses

Gorgonzola dolce

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : less than 3 months.

Cheeses

Fourme d’Ambert

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.

Appetizers

Blue cheese toast

Freshwater fish

Pike with parsley

Others

Frog legs with chanterelles

Consommé and Soup

Aigo boulido

France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.

Sea fish

Turbot with black truffle

Poultry

Duck breast with spices

Cheeses

Crü di capra

Italy. Lombardy.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months minimum.

Desserts

Apple Flammkuchen

Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.

Sea fish

Marinated salmon with ginger

Game animals

Roast venison with red wine

Poultry

Sautéed duck foie gras wih citrus

Served hot.

Appetizers

Pistade de piste

France. Occitania. Hérault. Sète.
Spread made with raw young squid meat (piste) mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.

Poultry

Grilled duck breast with blackcurrant berries

Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.

Veal

Sauteed veal with porcini mushrooms

Sheep and Goats

Lamb with blueberries

Appetizers

Shrimp and lemon juice