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Meal families
Poultry
Souvarov-style chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
Sheep and Goats
Grilled lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.
Cheeses
Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.
Mushrooms, Vegetables, Pasta and Rice
Chirashizushi
Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…
Shellfish and Seafood
Oysters with green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
Poultry
Duckling Montmorency
Duckling served with a sauce made from poultry velouté and Montmorency cherries.
Main courses
Provençal wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Desserts and Sweet Courses
Chocolate Saint-Honoré
Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).
Mushrooms, Vegetables, Pasta and Rice
Ricotta cannelloni
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
Beef
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
Veal
Veal grenadine with mushrooms
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Sheep and Goats
Provençal roasted shoulder of lamb
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.