All dishes:

Rabbit

Rabbit gibelotte

Rabbit stew with white wine.

Desserts

Strawberries and cream

Rabbit

Braised rabbit

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Others

Beef pita

Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.

Desserts

Pear tarte Tatin and cinnamon ice cream

Eggs

Black truffle omelette with mushrooms

Desserts

Chocolate and raspberry parfait

Parfait : frozen dessert made from fresh cream and eggs with a flavouring (alcohol, crushed fresh or dried fruit, chocolate, vanilla ...).

Poultry

Chicken in white sauce

White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).

Poultry

Roast duckling

Duckling : young duck.

Beef

Beef with black truffle sauce

Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.

Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Appetizers

Dark chocolate sorbet

Sea fish

Sole with mousseline sauce

Mousseline sauce : hollandaise sauce with whipped cream.

Desserts

Hot citrus fruit tart

Main meals

Chicken tajine with lemons and olives

Cheeses

Bergamino di Bufala

Italy. Lombardy.
Buffalo milk pasteurized cheese with white mould rind.

Poultry

Chicken supreme with black truffle slices

Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

Appetizers

Goat cheese fritters

Mushrooms, Vegetables, Pasta and Rice

Vegetables à la croque au sel

A la croque au sel : raw vegetables dipped in salt, for example radishes.

Poultry

Goose with red wine sauce

Goose marinated in red wine before cooking.

Desserts

Apple and hazelnut crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Beef

Steak tartar

Minced meat served raw with capers, chives, cucumbers, onions, parsley and a raw egg yolk.

Cheeses

Gaperon

France. Auvergne.
Pasteurized or unpasteurised soft-ripened cow's milk cheese with rind and flavored with cracked peppercorns and garlic.
Ancestor of Boursin cheese.

Cooked meats

Young partridge pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.