All dishes:

Warm starters

Sautéed goose foie gras escalope

Sauces

Mole

Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.

Poultry

Galette with ham and cheese

Galette : savory crepe.

Veal

Veal medallion with mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Poultry

Sautéed duck foie gras with black truffle

Served hot.

Cold starters

Meatloaf with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.

Cold starters

Crab pâté

Served cold.

Cheeses

Bergamino di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo's milk with a bloomy rind.

Sea fish

Grilled salmon

Warm starters

Lobster raviole

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

Pizza, Quiche, Tart and Pie

Button mushroom tart

Beef

Roasted bone marrow

Beef

Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms

Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Main meals

Tajine

Tajine : stew of vegetables, fish or meat.

Pork

Cold pork

Beef

Grilled rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

Desserts

Peach trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Veal

Veal filet mignon with morel mushrooms

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Mushrooms, Vegetables, Pasta and Rice

Morel risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Sea fish

Baked sea bream with Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Cheeses

Pavé de Calais

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.

Desserts

French king cake

Round brioche with candied fruit flavored with orange blossom.