All dishes:

Sea fish

Norway smoked salmon

Mushrooms, Vegetables, Pasta and Rice

White beans

Cold starters

Bay scallop terrine

Sheep and Goats

Leg of lamb with provencal herbs

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Sea fish

Hake with tomato

Freshwater fish

Sautéed rainbow trout

Shellfish and Seafood

Squid in american sauce

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Poultry

Roasted young guinea fowl with Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

Desserts

White wine poached pears cassolette

Cassolette : individual container for presenting a dish.

Freshwater fish

Stuffed trout

Pair according to the stuffing.

Sea fish

Smoked herring and potato salad

Cheeses

Castelmagno and spinach risotto

Cold starters

Crab and lobster stuffed avocado

Desserts

Sponge cake

Sheep and Goats

Knuckle of lamb with thyme

Knuckle of lamb : meat joint from below the knee.

Main meals

Cassoulet with duck confit

Cheeses

Chevrotin des Aravis

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Raw goat's milk semi-soft cheese with a natural rind.

Veal

Veal fillet with morels

Freshwater fish

Pike terrine

Poultry

Stuffed goose

Pair according to the stuffing.

Ice cream and sorbets

Pistachio ice cream

Pizza, Quiche, Tart and Pie

Goat cheese tart

Shellfish and Seafood

Sautéed langoustine with lemon butter

Shellfish and Seafood

Scallops breton style

Breton style: with fresh cream, shallot, onion, parsley, white wine and covered with breadcrumbs.