All dishes:

Ice cream and sorbets

Red berry sorbet

Veal

Veal chop with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Sea fish

Raw salmon with dill

Desserts

Strawberries with sugar

Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

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.

Sheep and Goats

Roasted rack of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Shellfish and Seafood

Whelks

Poultry

Roasted poultry with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

Sheep and Goats

Grilled lamb chops with thyme

Poultry

Sauteed turkey with chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Sea fish

Grilled sea bass with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Sea fish

Fresh herring home style

Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.

Game birds

Larded quail

To lard : to insert small pieces of bacon or cured ham into meat.

Shellfish and Seafood

Boiled shrimp

Beef

Tournedos Rossini with porcini mushrooms

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Shellfish and Seafood

Crayfish and clams gratin with fennel

Consommé and Soup

Oyster and langoustine soup

Cooked meats

Jambon noir de Bigorre

Shellfish and Seafood

Grilled prawns with saffron cream

Salads

Tuna and tomato salad

Shellfish and Seafood

Bay scallop tartare with lime and curry sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.

Cold starters

Salmon aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Cheeses

Veigadarte

Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.