All dishes:

Cheeses

Asiago pressato

Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.

Freshwater fish

Smoked trout

Poultry

Duck foie gras with black truffle

Served cold.

Sea fish

Turbot with seafood

Poultry

Spatchcock squab

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.

Mushrooms, Vegetables, Pasta and Rice

Guacamole with prawn

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Desserts

Roasted pear with blue cheese

Desserts

Mirabelle plum compote

Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

Warm starters

Soufflé

Served hot.

Beef

Grilled entrecote

Pork

Pork filet mignon with lemongrass

Sheep and Goats

Milk-fed lamb with garlic cloves

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Desserts

Casse-museau

France. Occitania. Tarn. Brassac.
Crispy brioche made with sheep’s milk and a molten heart.

Shellfish and Seafood

Fritto misto

Fried seafood and vegetables.

Pizza, Quiche, Tart and Pie

Pizza quattro formaggi

Pizza made with a combination of four types of melted cheese. Traditionally, the cheeses include mozzarella, gorgonzola, Grana Padano, Parmesan, Pecorino, Provolone, ricotta, scarmorza, and others.

Poultry

Warm duck foie gras with apples

Shellfish and Seafood

Squid a la plancha

Eggs

Cheese omelette

Condiments

Saffron

Desserts

Iced nougat

Game birds

Woodstock of salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Beef

Roasted bone marrow