All dishes:

Main meals

Ravioles du Dauphiné with fresh cream

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Poultry

Goose foie gras with black truffle

Served cold.

Sheep and Goats

Roasted lamb chops

Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Cooked meats

Chorizo

Pork sausage with paprika.

Desserts

Mirabelle meringue cake

Shellfish and Seafood

Stuffed mussels

Prefer a pairing based on the stuffing.

Sea fish

Sea bass fillets with caviar

Game animals

Haunch of wild boar with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Veal

Veal chop with cream and mushrooms

Cream sauce : béchamel sauce with cream.

Game birds

Stuffed quail

Prefer a pairing based on the stuffing.

Desserts

Chocolate mousse with morello cherries

Sea fish

Sautéed monkfish cheeks

Mushrooms, Vegetables, Pasta and Rice

Vegetable tian

Cooked meats

Head cheese

Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.

Sea fish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Pike terrine

Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

Freshwater fish

Trout in court-bouillon

Desserts

Raspberry and morello cherry tart with meringue

Pork

Black pudding with apples and potatoes

Poultry

Stuffed capon with black truffle and porcini mushrooms

Cheeses

Gougères with Chaource

Gougères stuffed with Chaource cheese.

Desserts

Pear and apple tart