All dishes:

Desserts

Dark chocolate mirror cake

Miror cake : mousse set on a sponge base topped with a glaze.

Sheep and Goats

Lamb with blueberries

Desserts

Brioche french toast

Sheep and Goats

Lamb ribs

Poultry

Pan fried duck foie gras with fresh figs

Served hot.

Desserts

Fig tart

Pizza, Quiche, Tart and Pie

Roquefort croustade

Desserts

Sablé

Desserts

Red fruit bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Rabbit

Rabbit gibelotte with red wine

Rabbit stew with red wine.

Eggs

Eggs Benedict

Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.

Mushrooms, Vegetables, Pasta and Rice

Avocado

Sheep and Goats

Roasted leg of lamb with porcini

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Warm starters

Roquefort in puff pastry

Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

Cheeses

Bleu de Bresse

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.

Desserts

Chocolate

Cooked meats

Salami with green olives

Cheeses

Crü di capra

Italy. Lombardy.
Semi-soft pasteurized goat's milk cheese.
Ripening : 4 months minimum.

Sea fish

Turbot with hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Mushrooms, Vegetables, Pasta and Rice

Vegetable pannequet with fresh herbs

Pannequet: pancake filled with a salty or sweet preparation.

Sauces

Bourguignonne sauce

Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

Consommé and Soup

French onion soup

Desserts

Strawberry and rhubarb crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.