All dishes:

Game birds

Young partridge in chartreuse of vegetables

Young Partridge : under 8 months old.
Chartreuse : dish cooked in a water bath consisting of cabbage (or other vegetables) braised arranged alternately layered with a meat to alternate colors.
Should be unmolded and served hot.

Desserts

Cofee sponge cake

Pizza, Quiche, Tart and Pie

Goat cheese tart with caramelized onion

Others

Kebab

Mediterranean cuisine.
Skewersed grilled or roasted meat.

Ice cream and sorbets

Chocolate mint ice cream

Eggs

White truffle omelette

Beef

Tagliata

Tagliata : Italian cuisine. Thin slices of grilled beef served with a rocket salad and sauce vierge.

Sauces

Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Main meals

Gratin savoyard

Dish based on reblochon with potatoes, bacon and sometimes onion.

Desserts

Redcurrant pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Sea fish

Roasted sea bass with verbena

Salads

Cervelat salad

Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.

Main meals

Cassoulet

Freshwater fish

Trout au bleu

Blue: cooked in court-bouillon and vinegar.

Cooked meats

Rillons

France. Touraine.
Pork belly browned and confit in fat.

Poultry

Duck with cranberries

Cheeses

Beaufort old

France. Savoie.
Raw whole cow’s milk cheese.
Ripening : over 10 months.

Freshwater fish

Pike quenelles with sauce homardine

Sauce homardine : Lobster bisque with cream.

Main meals

Ratatouille

Vegetable stew (eggplant, zucchini, onion, pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.

Appetizers

Olives stuffed with anchovies

Warm starters

Pineapple and goat cheese in parchment

Condiments

Pickles

Sea fish

Grilled sea bream a la provencale

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.