All dishes:

Salads

Smoked trout salad

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.

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomatoes

Salads

Tomato bocconcini salad

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Sheep and Goats

Lamb chops on the barbecue

Desserts

Goat cheese and raspberry trifle

Sea fish

Blanquette of monkfish with saffron

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Eggs

Omelette cake

Offal and tripe

Tripe

Freshwater fish

Pike and leek purée with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Fruits

Quince

Cheeses

Mignot

France. Normandy. Orne. Vimoutiers.
Soft-ripened cheese made from cow's milk with a natural rind.

Cooked meats

Poultry pâté with citrus fruit

Served cold or at room temperature.

Poultry

Roasted duckling with figs

Duckling : female duck.

Pork

Black pudding with caramelized apples

Appetizers

Zucchini flower fritters

Desserts

Dark chocolate fondant with salted butter caramel

Poultry

Duckling fillet with blackcurrant berries

Duckling : young duck.

Desserts

White chocolate and orange mousse

Appetizers

Cheese breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Shellfish and Seafood

Ginger shrimp

Others

Fried frog legs

Desserts

Apple pudding

Main meals

Chicken tajine with lemon and olives

Tajine : stew of vegetables, fish or meat.