All dishes:

Main meals

Chicken raviole and consommé with black truffle

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Desserts

Peach bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Cold starters

Vegetable 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.

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

Freshwater fish

Pike and leek purée with beurre blanc sauce

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

Desserts

Pear and apple meringue tart

Offal and tripe

Pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Desserts

Mont-blanc

Meringue cake covered with Chantilly cream and topped with chestnut cream, then dusted with icing sugar.

Poultry

Braised duck with turnips

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Flan with salted butter caramel

Appetizers

Gingerbread and Fourme d’Ambert

Appetizers

Eggplant fritters

Shellfish and Seafood

Marinated scallops with citrus fruits

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Mushrooms, Vegetables, Pasta and Rice

Sauerkraut

Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.

Appetizers

Arancini

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.

Desserts

Strawberry mousse with mint leaf

Desserts

Milk chocolate with hazelnuts and caramel

Poultry

Cold confit of goose

Shellfish and Seafood

Sautéed scallops with white wine and mousseline spinach

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Others

Frog legs with white wine

Mushrooms, Vegetables, Pasta and Rice

Dauphine potatoes

Poultry

Goose confit

Served hot.

Cheeses

Gnocchi gratin with gorgonzola dolce

Poultry

Duck in a salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.