All dishes:

Main meals

Couscous and lamb meatballs salad

Main meals

Beaufort and Comté fondue

Cheeses

Fuzzy wheel

United States. Vermont.
Pressed and uncooked cheese made from raw goat's and cow's milk with a natural rind.

Shellfish and Seafood

Scallops flambéed

Desserts

Apricot blancmange

Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Sea fish

Grilled sea bass with anise and braised fennel

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

Poultry

Roasted duck with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Sea fish

Grilled red mullet fillets

Beef

Boeuf à la mode

Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.

Freshwater fish

Bordeaux style sturgeon

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Shellfish and Seafood

Sautéed bay scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Game birds

Skylark skewers

Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

Sheep and Goats

Saddle of lamb with herbs

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Beef

Roasted beef tenderloin with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Poultry

Duck breast with olives

Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Poultry

Roasted squab with wild mushrooms

Game birds

Quail with figs in parchment

Desserts

Coffee éclair

Veal

Roasted provençal rack of veal

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

Desserts

Devil’s food cake

Chocolate layer cake filled with chocolate cream and covered with chocolate icing.

Poultry

Fattened chicken with ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.