All dishes:

Others

Mauricette

France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.

Game animals

Haunch of venison with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Sauces

Mint sauce

Mint sauce : vinegar with sugar and chopped mint leaves.

Desserts

Hazelnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Cheeses

Sablé de Wissant

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.

Beef

Beef tenderloin with spices

Desserts

Molten chocolate cake and pistachio cream

Sea fish

Cold hake fillets with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Sheep and Goats

Provençal lamb daube

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

Condiments

Bay leaf

Desserts

Pineapple gratin with honey

Desserts

Apricot tart

Game animals

Roast venison with red wine

Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

Main meals

Chicken pastilla

Sheep and Goats

Lamb with potatoes and pearl onions

Freshwater fish

Geneva style arctic char

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.

Warm starters

Beaufort cheese soufflé

Served hot.

Poultry

Duckling with blackcurrant berries

Duckling : young duck.

Rabbit

Roast rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Game birds

Casseroled woodcock with mushrooms

Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Desserts

Morello cherry yule log

Mushrooms, Vegetables, Pasta and Rice

Lasagna with cream and morel mushrooms