All dishes:

Cheeses

Arôme de Lyon

France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened cheese made from raw cow's milk with a bloomy rind and aged in grape pomace.

Cheeses

Tilsit

Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.

Appetizers

Gingerbread and Fourme d’Ambert

Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Cheeses

Goat brie cheese

Canada. Ontario.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

Main meals

Ossobuco

Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.

Pork

Black pudding with caramelized apples

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

Sea fish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.
Served cold.

Sheep and Goats

Roasted saddle of lamb with mixed spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Spring vegetables : vegetables harvested before reaching full maturity.

Veal

Veal grenadine with morels

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Desserts

White wine poached pear

Game birds

Roasted woodcock with wild mushrooms

Sea fish

Grilled sea bass with fennel and star anise

Poultry

Roasted duckling with figs

Duckling : female duck.

Pizza, Quiche, Tart and Pie

Hawaiian pizza

Pizza made with pineapple and ham pieces, mozzarella, on a tomato sauce base.

Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.

Desserts

Flan

Flan : eggs beaten into milk and flour, baked in the oven.

Sea fish

Turbot with Champagne zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Poultry

Goose confit

Served hot.

Sea fish

Marinated salmon

Cheeses

Saint-Antoine

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Beef

Bordeaux style grilled entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.