All dishes:

Cheeses

Carré du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.

Poultry

Roast spring chicken with morel mushrooms

Ice cream and sorbets

Apricot sorbet

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.

Poultry

Guinea fowl and wild mushrooms

Forest mushrooms : wild mushrooms (morel, chanterelle, porcini) sauteed in butter and steamed with fried bacon.

Veal

Veal with morels

Sheep and Goats

Roasted leg of lamb with potatoes

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

Shellfish and Seafood

Whelk Remoulade with curry

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Beef

Beef tongue with sauce ravigote

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Cooked meats

Figatellu

France. Corsica.
Fresh sausage made primarily of pork meat and liver with garlic.

Freshwater fish

Grilled eel with garlic and herbs

Shellfish and Seafood

Galette with seafood

Galette : savory crepe.

Desserts

Roasted pineapple with caramel and vanilla ice cream

Poultry

Spit-roasted capon

Sea fish

Grilled sea bream with a julienne of vegetable

Julienne : vegetables cut into batons.

Sea fish

Brill with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Poultry

Duck foie gras with white grapes

Served cold, warm or hot.

Sheep and Goats

Grilled lamb with sautéed porcini mushrooms

Desserts

Passion fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Veal

Veal grenadine with porcini mushrooms and potatoes

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Beef

Charolais beef fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.

Game animals

Bordeaux style wild boar

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