All dishes:

Pizza, Quiche, Tart and Pie

Pizza

Poultry

Duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Desserts

Roasted almond and fig tart

Freshwater fish

Geneva style arctic char

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.

Game birds

Roasted mallard with blackcurrant berry

Mushrooms, Vegetables, Pasta and Rice

Grilled porcini mushrooms

Sea fish

Angulas a la bilbaína

Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.

Game birds

Flambé woodcock

Poultry

Sautéed duck foie gras with apples

Served hot.

Mushrooms, Vegetables, Pasta and Rice

Salad

Sea fish

Roasted sea bass with basil butter

Basil butter : butter and basil.

Veal

Tête de veau with vinaigrette

Warm starters

Shrimp puff pastry

Cold starters

Oyster and mussel tartare

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

Sea fish

Roasted turbot with black truffles and cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Bouillabaisse

Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

Cheeses

Milleens

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.

Cheeses

L’amour de Nuits

France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a bloomy rind.

Cheeses

Medium-old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.

Poultry

Roasted duck leg with chanterelles

Desserts

Mirabelle plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Main meals

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

Pork

Grilled ham

Sea fish

Sautéed tuna with onion and tomato