All dishes:

Desserts

Condé apricots

Vanilla rice pudding cake topped with syrupy apricots.

Cold starters

Pepper and goat cheese terrine

Poultry

Salt-crusted poultry

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Main meals

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

Mushrooms, Vegetables, Pasta and Rice

Meat lasagna

Others

Croque-monsieur

Grilled ham and cheese sandwich.

Poultry

Stuffed goose

Prefer a pairing based on the stuffing.

Pizza, Quiche, Tart and Pie

Salted flan

Flan : eggs beaten into milk and flour, baked in the oven.

Sea fish

Sea bream with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Veal

Veal escalope with cream sauce and mushrooms

Freshwater fish

Smoked sturgeon

Shellfish and Seafood

Langoustine bisque

Bisque : creamy soup of clear, shellfish stock.

Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

Offal and tripe

Veal sweetbreads with prunes

Sheep and Goats

Roasted milk-fed lamb

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Poultry

Sautéed duck foie gras wih citrus

Served hot.

Fruits

Roasted and salted almonds

Freshwater fish

Grilled pike-perch

Game birds

Roast wood pigeon with porcini mushrooms

Cheeses

Beaufort with nuts

Poultry

Bordeaux style duck daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Beef

Grilled rib steak and grenailles potatoes

Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Beef

Entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Roasted pear with honey