All dishes:

Cheeses

Persillé de Tignes

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue raw cow and goat's milk semi-soft cheese with a natural rind.

Appetizers

Zucchini fritters

Beef

Beef daube with carrots

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Desserts

Walnut in puff pastry

Game birds

Quails with raisins

Main meals

Fondue normande

Fondue made from soft cheese without the rind (camembert, Livarot, Pont-l'évêque…) with Calvados, cream or milk and shallot.

Shellfish and Seafood

Baked oysters

Poultry

Braised Guinea fowl with figs

Warm starters

White truffle raviole

Ravioles : filled pasta smaller and less thick than raviolis.

Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.
Cooking mussels over a wood fire in a large frying pan before being sprinkled with a marinade.

Main meals

Stew with black truffle

Black truffle cooked in fat mixed xith white wine, broth and toast.

Beef

Rump steak with pepper

Cheeses

Mascaré de Banon

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Raw sheep's and goat’s milk cheese curdled in a chestnut leaf.

Veal

Provencal veal flank

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Savarin with whipped cream

Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.

Desserts

Iced nougat with candied fruits and honey

Desserts

Wild strawberries mille-feuille

Shellfish and Seafood

Crayfish a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Desserts

Eggs in snow with raspberry

Eggs in snow : whipped egg whites accompanied by custard, usually topped with caramel.

Sheep and Goats

Lamb with port wine sauce

Port wine sauce : demi-glace (reduced sauce made from a brown stock) with Port added.

Desserts

Mirabelle 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.

Pork

Pork shoulder with diable sauce

France. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Sheep and Goats

Lamb with spring vegetables and Soubise sauce

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

Main meals

Sea tartiflette

Dish made with cream, potatoes, cheese, seafood and fishes.