All dishes:

Shellfish and Seafood

Steamed Bay scallops

Steam or stew : Steaming in a container closed by a lid.

Feathered game

Mallard salmis

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

Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Mushrooms, Vegetables, Pasta and Rice

Sautéed wild mushrooms

Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.

Freshwater fish

Trout with Saint George’s mushrooms

Hot Starters

Shrimp puff pastry

Pork

Stuffed pig’s trotter

Shellfish and Seafood

Crayfish tails

Desserts and Sweet Courses

Grapefruit gratin

Freshwater fish

Grilled eel

Consommés, Broths and Soups

Pauchouse

France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.

Desserts and Sweet Courses

Black cherry and vanilla ice cream crêpe aumoniere

Mushrooms, Vegetables, Pasta and Rice

Mushroom gratin

Desserts and Sweet Courses

Chocolate cake with candied citrus fruits

Main courses

Ravioles du Dauphiné in black truffle broth

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Main courses

Marmitako

Condiments

Cinnamon

Shellfish and Seafood

Sautéed scallops

Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Salads

Tomato bocconcini salad

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Offal and tripe

Sautéed veal kidney

Shellfish and Seafood

Whelks