All dishes:

Shellfish and Seafood

Marennes Oléron oysters

Cheeses

Ash ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Main meals

Matelote with riesling

Matelote : white wine reduction with fish stock and mushrooms.

Desserts

Triple chocolate cake

Sea fish

Raw salmon with asparagus

Desserts

Candied pineapple sable and fresh coriander

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

Desserts

Mendiant

France. Grand Est. Alsace.
Cake made with stale bread, seasonal fruits and milk, gently baked in a buttered mold.
Preferably served warm.

Shellfish and Seafood

Mixed seafood grill

Game animals

Roast saddle of hare with mushrooms

Sea fish

Grilled sole

Sea fish

Roasted sea bass with basil butter

Basil butter : butter and basil.

Sea fish

Smoked salmon in parchment

Desserts

Strawberries with cream

Desserts

Chocolate cream puffs

Warm starters

Sautéed duck foie gras escalope with raspberry vinegar

Poultry

Pigeon with vegetables

Cheeses

Vacherin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.

Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.

Sheep and Goats

Roasted rack of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Brioche

Desserts

Fruit dessert

Mushrooms, Vegetables, Pasta and Rice

Macaroni and cheese

Cooked macaroni pasta with a cheese sauce, generaly cheddar.

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with porcini mushrooms