All dishes:

Mushrooms, Vegetables, Pasta and Rice

Spinach and ricotta cannelloni

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Desserts

Chocolate and red berries charlotte

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

Poultry

Chicken with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Poultry

Pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Pear in parchment

Poultry

Supreme of fattened chicken with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Poultry

Sautéed goose foie gras with spices

Served hot.

Beef

Beef tenderloin with black truffles en croûte

Poultry

Steamed duck foie gras

Served cold.

Game animals

Venison fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sauces

Devil sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Game birds

Roasted wood pigeon with dried fruit

Salads

Langoustines salad and orange

Cheeses

Tome des Bauges

France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.
Pressed and uncooked cheese made from cow's milk with a bloomy rind.

Poultry

Roasted duck with lingonberries

Sea fish

Marinated salmon with ginger

Beef

Beef tournedos with peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Poultry

Squab with duck foie gras

Game birds

Pheasant à la Brabançonne

Freshwater fish

Carp in beer

Pork

Pork filet mignon with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Game birds

Young partridge with lingonberries

Young Partridge : under 8 months old.

Veal

Roman-style saltimbocca

Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.

Main meals

Morvandelle pote

Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.