All dishes:

Poultry

Squab with vanilla

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.

Cold starters

Salmon pâté with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Shellfish and Seafood

Fritto misto

Fried seafood and vegetables.

Desserts

Mango tart

Desserts

Roasted peaches with almonds

Pork

Black pudding

Pizza, Quiche, Tart and Pie

Pizza marinara

Italy. Naples.
Pizza with tomato, seasoned with garlic, olive oil, and oregano.

Main meals

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.

Freshwater fish

Trout with Saint George’s mushrooms in parchment

Sea fish

Mackerel in white wine

Desserts

Blueberry tart

Desserts

Warm pear tart with hazelnuts and salted butter caramel

Offal and tripe

Sautéed veal sweetbreads

Cold starters

Avocado with vinaigrette

Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

Pork

Pork filet mignon with onion jam

Shellfish and Seafood

Scallops with cider

Sheep and Goats

Marinated leg of lamb with red wine

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sauces

Piquante sauce

Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.

Freshwater fish

Roasted pike

Freshwater fish

Pike quenelles with sauce homardine

Sauce homardine : Lobster bisque with cream.

Sheep and Goats

Mutton daube

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

Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.