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All dishes:
Meal families
Appetizers and Amuse-bouches
Cade
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
Feathered game
Young partridge salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
Desserts and Sweet Courses
Pineapple bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
Shellfish and Seafood
Bay scallop skewers with coral sauce
Coral sauce : scallop coral blended with crème fraîche and spices.
Seafish
Grilled tuna steak with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Shellfish and Seafood
Bay scallop ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
Poultry
Roasted squab with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Cheeses
Tomme crayeuse
France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.