All dishes:

Main meals

Chicken tajine with curry

Tajine : stew of vegetables, fish or meat.

Sheep and Goats

Roasted shoulder of lamb

Mushrooms, Vegetables, Pasta and Rice

Black truffle with rice

Warm starters

Lobster raviole with fresh cream

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

Desserts

Floating island with pink pralines

Cheeses

Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.

Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

Shellfish and Seafood

Spiny lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Sea fish

Grilled sea bass with anise and lemon

Main meals

Curry pork loin

Sea fish

Cod with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Main meals

Matelote with riesling

Matelote : white wine reduction with fish stock and mushrooms.

Cheeses

Bleu des Causses

France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.

Desserts

Bugnes lyonnaises

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Regional donut variety.

Desserts

Custard tart

Shortcrust pastry filled with egg custard, baked in the oven.

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Sauces

Ketchup

Sauce based on tomato sauce, vinegar and sugar.

Mushrooms, Vegetables, Pasta and Rice

Morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

Peaches in syrup

Desserts

Quince meringue tart

Desserts

Red berry soup

Desserts

Red wine fruit soup

Beef

Beef tenderloin with black pepper

Cheeses

Checy

France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.