All dishes:

Pork

Roast piglet

Sheep and Goats

Confit shoulder of lamb with spices

Pork

Braised knuckle of pork

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cold starters

Lobster paté

Served cold.

Cheeses

Vacherin des Bauges

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

Cheeses

San Andreas

United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.

Main meals

Veal curry

Desserts

Pear zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Cold starters

Fish rillettes

Main meals

Chicken tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Appetizers

Goat cheese bites

Game birds

Roast quail with raisins

Eggs

Scallop omelette

Desserts

Roasted pear with blue cheese

Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Poultry

Guinea fowl with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Gabietou

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.

Poultry

Roasted duck with cherries

Sheep and Goats

Spit roasted kid goat with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Warm starters

Goat cheese aumoniere

Desserts

Iced nougat with raspberry coulis

Sea fish

Marinated salmon with dill

Condiments

Basil

Cheeses

Tilsit

Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.