All dishes:

Sheep and Goats

Leg of lamb confit with sweet garlic

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Main meals

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.

Pork

Grilled pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

Desserts

Passion fruit mousse with gingerbread

Main meals

Jambalaya a la provençale

France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.

Veal

Veal chop with morel mushrooms

Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

Poultry

Grilled duck breast with mushrooms

Sea fish

Grilled tuna

Cold starters

Salmon pâté

Served cold.

Desserts

Dark chocolate fondue

Dark chocolate : with more than 70% cocoa.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Poultry

Roasted duck with red fruits

Ice cream and sorbets

Spice ice cream

Main meals

Gratin dauphinois with black truffle

Dish based on scalloped potatoes, garlic and fresh cream.

Poultry

Duck foie gras with spices

Served cold.

Pork

Apricot pork

Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Mushrooms, Vegetables, Pasta and Rice

Prawn risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Beef

Sautéed rib steak

Rib steak : rib of beef with bone attached.

Shellfish and Seafood

Baked oysters

Desserts

Raspberry and morello cherry meringue cake

Sea fish

Sea bass with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Desserts

Red berry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.