All dishes:

Desserts

Vanilla cheesecake

Beef

Roasted rib steak with chanterelles

Rib steak : rib of beef with bone attached.

Sauces

Financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Cold starters

Raw vegetables

Do not serve fine wine.

Pork

Grilled chipolatas

Cheeses

Ocooch Mountain

United States. Wisconsin.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 3-4 months.

Desserts

Tangerine twelfth night cake

Pork

Pork filet mignon with acacia honey

Sea fish

Agde-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Sea fish

Sea bass Nice style

Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.

Main meals

Pigeon pastilla with white truffle

Sea fish

Red tuna tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Extra dark chocolate

Served hot.

Poultry

Spatchcocked chicken with herbes de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Appetizers

Tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Desserts

Panettone

Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins, and citrus zest.

Shellfish and Seafood

Sautéed scallops with spinach

Cheeses

Old Kentucky Tomme

United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.

Sheep and Goats

Braised leg of lamb with herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Spiced cherry soup with calisson ice cream

Fruits

Brasucado

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with porcini mushrooms

Poultry

Duck foie gras with black truffle

Served cold.

Beef

Provençal beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.