All dishes:

Shellfish and Seafood

Scallops gratin

Cheeses

Provolone dolce

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with calf rennet.
Ripening : 2 to 4 months.

Game animals

Jugged hare

Shellfish and Seafood

Squid skewers and leek fondue

Offal and tripe

Tripe

Sea fish

Provençal red sea bream

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

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with Chavignol

Cooked meats

Poultry paté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

Sea fish

Bourride

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.

Poultry

Duck foie gras with porcini mushrooms

Served cold.

Desserts

Chocolate mousse with caramel sauce

Sea fish

Grilled sea bass with fennel and beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Game animals

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Shellfish and Seafood

Clam chowder

Clam soup with potatoes and onions in broth.

Cheeses

Nakládaný hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind marinated in oil with garlic, herbs, spices, onions, etc.

Appetizers

Prawn ring

Ring : arranged in a circle.

Mushrooms, Vegetables, Pasta and Rice

Guacamole with prawn

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Main meals

Gratin savoyard

Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.

Shellfish and Seafood

Provençal Bay scallops

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

Sauces

Supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Beef

Bordeaux style rump steak

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Shellfish and Seafood

Scallop carpaccio with lemon

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Veal

Sauteed veal

Main meals

Morvandelle pote

Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.