All dishes:

Pork

Braised knuckle of pork

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Rabbit

Rabbit fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Sauces

Tartar sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Sea fish

Roast golden sea bream

Ice cream and sorbets

Chocolate ice cream

Sea fish

Provençal hake

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sea fish

Turbot with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Game birds

Grilled quail

Main meals

Tablier de sapeur

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.

Desserts

Strawberries with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Desserts

Redcurrant pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Salt cured duck breast

Desserts

Coffee meringue tart

Salads

Caprese salad

Tomato, mozzarella, and basil salad.

Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

Warm starters

Comté cheese soufflé

Served hot.

Desserts

Raspberry macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.

Freshwater fish

Bordeaux style sturgeon

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

Sheep and Goats

Bordeaux style lamb

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Poultry

Fattened chicken with ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Main meals

Moules frites