All dishes:

Desserts

Orange tart

Game animals

Sauteed young wild boar

Sea fish

Grilled red mullet fillets with basil

Desserts

Plum dartois

Dartois : two strips of puff pastry surrounding a filling.

Pork

Pork ribs with devil’s sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Cooked meats

Cochonnailles à la lyonnaise

Cochonnailles : charcuterie.

Mushrooms, Vegetables, Pasta and Rice

Zucchini flan

Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

Poultry

Duckling fillet with blackcurrant berries

Duckling : young duck.

Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Shellfish and Seafood

Grilled crab

Cold starters

Fish rillettes

Poultry

Chicken skewers

Main meals

Salted pork with lentils

Salt pork : salt-cured pork.

Poultry

Guinea fowl with paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

Freshwater fish

Grillled pike

Sea fish

Breaded fish

Poultry

Duck a l’orange with celery purée

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Shellfish and Seafood

Grilled prawns with spices

Desserts

Almond cream and tangy fruits tart

Desserts

Damson tart

Cheeses

Alpha Tolman

United States. Vermont.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 8 to 11 months.

Sea fish

Sole fillets 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.