All dishes:

Poultry

Duckling Montmorency

Duckling served with a sauce made from poultry velouté and Montmorency cherries.

Veal

Provençal veal paupiettes

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

Desserts

Tangerine twelfth night cake

Cooked meats

Pâté en croûte

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

Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Warm starters

Lobster raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Cheeses

Chevrotin

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Beef

Grilled flank steak

Main meals

Cod crusted chorizo

Pork

Sautéed pork sausage

Mushrooms, Vegetables, Pasta and Rice

Sautéed chanterelles

Cold starters

Salmon mousse

Mushrooms, Vegetables, Pasta and Rice

Langoustine risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Mushrooms, Vegetables, Pasta and Rice

Seven-vegetable couscous with herb broth

Steamed wheat semolina served with a vegetable stew (purple artichoke, carrot, zucchini, fava bean, turnip, green pea, tomato) accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.

Poultry

Warm goose foie gras

Desserts

Fresh pear mousse with citrus juice

Sea fish

Adour smoked salmon

Condiments

Mint

Mushrooms, Vegetables, Pasta and Rice

Tuna lasagna

Salads

Spiny lobster salad

Poultry

Aiguillette of guinea fowl with poivrade sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Poultry

Peking duck

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Appetizers

Brown shrimp croquettes

Sauces

Brown sauce

Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.