All dishes:

Mushrooms, Vegetables, Pasta and Rice

Vegetables in pinzimonio

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

Shellfish and Seafood

Grilled lobster with lemon

Sheep and Goats

Shoulder of lamb with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Cheeses

Tarentaise cheese

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 9 months minimum.

Shellfish and Seafood

Razor shell with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Provençal Bay scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Main meals

Matelote with riesling

Matelote : white wine reduction with fish stock and mushrooms.

Appetizers

Devils on horseback

Eggs

Oven eggs

Others

Chow mein

Chow mein : shrimp, fish, or meats (beef, pork, or chicken) cooked with vegetables (celery, cabbage, mung bean sprouts), all bound in a starch-thickened sauce.Serve with stir-fried noodles (Yakisoba).

Game birds

Flambé woodcock

Cheeses

Quadrello di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo milk with a pale pink to oatmeal washed rind.

Cheeses

Brocciu secu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 4 months minimum.

Sea fish

Pickled mackerel fillets in white wine

Shellfish and Seafood

Sautéed bay scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Desserts

Pear puff pastry

Desserts

Raspberry with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Fruits

Lychee

Shellfish and Seafood

Spiny lobster medallion Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

Veal

Piccata milanese

Italy.
Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Mushrooms, Vegetables, Pasta and Rice

Risotto

Reduction of a broth with cooked rice and one or several diverse ingredients.

Game birds

Quail in parchment