All dishes:

Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.

Cheeses

Bossons macérés

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône.
Cheese made in a stoneware jar from leftover goat or sheep tomme, mixed with marc brandy, olive oil and white wine, all seasoned with aromatics (garlic, spices, aromatic herbs, onion, pepper, , etc).
Comes in the form of a spreadable paste on bread or potatoes.
Ripening : 2 months.

Poultry

Squab with vanilla

Sheep and Goats

Lamb stew with thyme

Desserts

Strawberries with cream

Shellfish and Seafood

Bay scallop and grapefruit ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Mushrooms, Vegetables, Pasta and Rice

Potato salad with black truffle oil

Poultry

Grilled duck foie gras

Served hot.

Poultry

Fresh goose foie gras with white grapes

Served hot.

Main meals

Pigeon pastilla with grapes

Main meals

Ganzeltopf

France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.

Desserts

Chocolate and Griottines twelfth night cake

Griottines : cherries macerated in a kirsch liqueur.

Sea fish

Smoked salmon in parchment

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

Shellfish and Seafood

Vanilla poached prawns

Desserts

Red berry compote

Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

Others

Snails cassolette with chanterelles

Cassolette : individual container for presenting a dish.

Desserts

Roasted pineapple with vanilla

Sea fish

Bouillabaisse

Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

Desserts

Pineapple tart

Main meals

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Warm starters

Fresh duck foie gras escalope on gingerbread

Sheep and Goats

Sautéed Maintenon style lamb chops

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.