All dishes:

Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

Appetizers

Chorizo and Comté cheese toast

Cheeses

Kunik

United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.

Poultry

Duck confit with eggplant salad

Veal

Roasted veal chop

Beef

Beef tongue with sauce ravigote

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Cooked meats

Corsican charcuterie

Sheep and Goats

Roasted shoulder of lamb with broad beans

Cold starters

Shrimp canapé

Veal

Roasted rack of veal with garlic and rosemary

Eggs

Soufflé omelette

Mushrooms, Vegetables, Pasta and Rice

French fries

Sea fish

Monkfish loin with lemon and bacon

Desserts

Roasted peaches in muscat dessert wine

Main meals

Champagne style potée

Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.

Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Sauces

Mole chicken

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

Mushrooms, Vegetables, Pasta and Rice

Vegetable lasagna

Veal

Veal medallion with porcini mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Pizza, Quiche, Tart and Pie

Roquefort croustade

Poultry

Braised squab

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

Desserts

Hazelnut croquant

Cheeses

Louis d’Or

Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle