All dishes:

Main meals

Black truffle stew

Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.

Main meals

Makizushi

Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.

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.

Desserts

Cream puffs

Cheeses

Gnocchi gratin with gorgonzola dolce

Consommé and Soup

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.

Desserts

Frozen raspberry soufflé

Served hot.

Desserts

Peach Melba

Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.

Desserts

Dried fruit tart with cinnamon

Cooked meats

Raw ham with figs

Cold starters

Meatloaf

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

Consommé and Soup

Chicken chorba

Algeria.
Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.

Desserts

Pear clafoutis

Sea fish

Sea bass fillets with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Desserts

Orange mousse

Sea fish

Lemon sole goujonnettes

Goujonnette : small fish fillet cut on the bias.

Pork

Diots with cabbage

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Desserts

Apple tart and vanilla ice cream

Cheeses

Manchego fresco

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 2 weeks minimum.

Sauces

Black truffle butter

Black truffle butter : butter with black truffle and Cognac.

Cheeses

Försterkäse

Switzerland. Saint-Gall.
Soft-ripened cheese made from raw cow's milk cheese with a white wine washed rind.

Sheep and Goats

Lamb navarin with black olives

Navarin : stew.

Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

Sea fish

Cod and tomato salad