All dishes:

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.

Beef

Bordeaux style beef fillet with duck foie gras

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

Beef

Grilled hanger steak

Appetizers

Cheese bites

Sea fish

Roast cod

Cooked meats

Grilled andouille of Vire

Andouille : pork sausage using the large intestine of the pig.

Poultry

Chicken with porcini

Main meals

Fish gratin

Shellfish and Seafood

Garlic prawns

Sheep and Goats

Lamb cutlets with herbs

Salads

Marinated chicken salad

Chicken marinated in olive oil and sherry vinegar.
Served with salad, onion, pepper, tomato…

Pork

Barbecued pork filet mignon

Shellfish and Seafood

Roasted langoustines

Rabbit

Roasted saddle of rabbit

Poultry

Pan fried goose foie gras

Served hot.

Desserts

Flan

Flan : beaten eggs with milk and flour, baked.

Sea fish

Grilled sardines with rosemary

Sheep and Goats

Herb roasted lamb

Mushrooms, Vegetables, Pasta and Rice

Artichokes heart

Desserts

Mocha yule log

Game birds

Young partridge with black truffle

Young Partridge : under 8 months old.

Beef

Beef daube and mashed potato with black truffle

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

Pineapple carpaccio topped with caramel

Shellfish and Seafood

Scallops skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.