All dishes:

Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

Shellfish and Seafood

Crayfish gratin with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Poultry

Fresh goose foie gras with white grapes

Served hot.

Sheep and Goats

Lamb navarin with black olives

Navarin : stew.

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Sea fish

Steamed salmon

Sheep and Goats

Grilled lamb

Pork

Salt pork

Salt-cured pork.

Appetizers

Prawn croquettes

Desserts

Apricot bavarian cream

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

Sea fish

Anchovy fillets in olive oil

Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).

Sea fish

Plancha grilled sole

Beef

Grilled beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Beef

Roasted bone marrow

Shellfish and Seafood

Bay scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Mushrooms, Vegetables, Pasta and Rice

Spinach and goat cheese lasagna

Poultry

Stuffed wood pigeon with porcini mushrooms and duck foie gras

Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.

Cooked meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

Sheep and Goats

Lamb confit

Desserts

Peach mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Main meals

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

Main meals

Truffade

Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.