All dishes:

Main meals

Berthoud

France. Auvergne-Rhône-Alpes. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.
Served with jacket potatoes.

Cheeses

Gougères with Chaource

Gougères stuffed with Chaource cheese.

Cheeses

Savaron

France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.

Game birds

Roast young partridge with lingonberries

Young Partridge : under 8 months old.

Mushrooms, Vegetables, Pasta and Rice

Artichokes with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

Sea fish

Baked sea bream with spices

Cooked meats

Andouillette with red wine

Andouillette cooked with red wine and deglazed with cream.

Warm starters

Porcini mushroom raviole

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

Sea fish

Smoked herring and potato salad

Poultry

Stuffed pigeon with duck foie gras and black truffle

Sheep and Goats

Lamb with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Beef

Grilled beef filet mignon

Cheeses

Dôme du Poitou cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

Salads

Beetroot salad with olive oil

Desserts

Victoria sponge

Genoise filled with whipped cream and red berries.

Cheeses

Mignot

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

Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Beef

Bordeaux style entrecote with porcini mushrooms

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Pizza, Quiche, Tart and Pie

Goat cheese and watercress tart

Beef

Braised beef cheek with carrots

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

Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

Desserts

Caramel and mascarpone

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

Cheeses

Clonmore

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized goat’s milk with an orange waxed rind.

Game birds

Roast quail with black and white grapes