All dishes:

Poultry

Chicken supreme with chanterelles

Poultry supreme : all the white meat from the breast and wings of poultry.

Mushrooms, Vegetables, Pasta and Rice

Sautéed turnip

Appetizers

Lumpfish caviar toast

Cooked meats

Jambon noir de Bigorre

Game animals

Venison salmis

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

Cheeses

Reblochon laitier

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

Veal

Veal tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Croustillons

Deep-fried balls with sugar.

Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.

Desserts

Red berry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Apricot and caramelized apple tart

Main meals

Gratin dauphinois with black truffle

Dish based on scalloped potatoes, garlic and fresh cream.

Desserts

Strawberry meringue cake

Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

Salads

Neapolitan style pasta salad

Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper, and salt.

Desserts

Mirabelle plum bavarian cream

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

Poultry

Chicken with black truffle

Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

Sauces

Mole chicken

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

Pizza, Quiche, Tart and Pie

Tomato and cheese tart

Shellfish and Seafood

Scallops with a julienne of vegetable

Julienne : vegetables cut into batons.

Main meals

Sausage rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Cheeses

Comté

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.