All dishes:

Sauces

Devil sauce

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

Poultry

Pigeon and mallard salmis

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

Cooked meats

Duck paté with duck foie gras

Served cold or at room temperature.

Sauces

Guacamole

Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Poultry

Spit roasted pigeon

Poultry

Mi-cuit goose foie gras

Served cold.

Cheeses

Leonardo

Italy.
Pasteurized cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 2 months.

Sea fish

Hake steak Provençal

Darne : cross-section of one inch in thickness, including the backbone.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Poultry

Grilled duck leg

Appetizers

Olives stuffed with anchovies

Game animals

Spit-roasted wild boar

Pork

Suckling pig with apple

Game animals

Roast venison

Beef

Beef fillet with chanterelles

Sheep and Goats

Baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Desserts

Pretzel

Knot-shaped bread or brioche covered with coarse salt.

Main meals

Stuffed tomatoes

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

Sauces

Beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Roasted sea bass with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Citrus gratin

Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.

Cheeses

Tomme de Courchevel

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Pressed and uncooked cheese made from cow's milk.

Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Sheep and Goats

Roasted mutton

Desserts

Rum raisin ice cream