All dishes:

Main meals

Seafood platter

Cooked meats

Jambon de Savoie

Poultry

Stuffed capon with mushroom and chestnuts

Poultry

Pullet with sweet spices

Pullet : female chicken less than 22 weeks of age.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Poultry

Beer chicken

Oven-baked chicken with a cream and beer sauce.

Sheep and Goats

Provençal lamb skewers

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

Desserts

Mango tart

Poultry

Guinea fowl with porcini mushrooms

Desserts

Blackberry panna cotta

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.

Pork

Saint-Hubert suckling pig

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

Pizza, Quiche, Tart and Pie

Seafood tart

Others

Frog legs with garlic butter

Garlic butter : butter with garlic.

Salads

Smoked salmon and spinach salad

Cooked meats

Duck terrine

Served cold or at room temperature.

Desserts

Brownie

Pizza, Quiche, Tart and Pie

Pigeon pie

Sheep and Goats

Sauteed lamb with green olives

Desserts

Passion fruit mousse with gingerbread

Desserts

Kiwi pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Appetizers

Lumpfish caviar toast

Desserts

Crème brûlée with black and red fruits

Beef

Beef daube with black olives

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