All dishes:

Poultry

Roasted duck with porcini mushrooms

Sauces

Mint sauce

Mint sauce : vinegar with sugar and chopped mint leaves.

Appetizers

Tapas

Canapés.

Cold starters

Fresh sea urchin

Eaten raw with lemon.

Sea fish

Roasted cod

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

Cheeses

Vacherin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.

Desserts

Apple bonne femme

Baked apples on slices of bread with caramel.

Pork

Salt pork

Salt-cured pork.

Game birds

Larded quail

To lard : to insert small pieces of bacon or cured ham into meat.

Desserts

Mango bavarian cream

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

Sea fish

Fried smelt

Desserts

Chocolate and hazelnut cheesecake

Sauces

Beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Sea fish

Sea bass with caviar

Sea fish

Sea bass with salted butter and mushrooms

Desserts

Dark chocolate mirror cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Freshwater fish

Grilled eel

Shellfish and Seafood

Langoustines a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Desserts

Fresh fruit soup

(pineapple and peach)

Appetizers

Duck foie gras toast

Cooked meats

Andouille

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Sea fish

Catalan anchovies

Mushrooms, Vegetables, Pasta and Rice

Morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.