All dishes:

Cold starters

Guinea-fowl pâté

Served cold.

Sea fish

Grilled sea bass with chanterelles

Salads

Crab salad with herbs

Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

Desserts

Chocolate cheesecake

Main meals

Fondue fribourgeoise

Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).

Desserts

Vanilla poached pear

Desserts

Strawberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Sauces

Bordelaise sauce

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

Sheep and Goats

Lamb with beans

Ice cream and sorbets

Iced parfait with almond brown nougat

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Pork

Sweet and sour pork ribs

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Poultry

Roast duck leg

Desserts

Roasted pineapple in butter

Beef

Frikandel

Minced beef with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.

Poultry

Roasted duckling with cherries

Duckling : young duck.

Poultry

Roasted young guinea fowl with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Pork

Boudin blanc with black truffle

Boudin blanc : white sausage made of white meat with milk instead of blood.

Shellfish and Seafood

Sautéed scallops with spinach

Game birds

Casseroled woodcock with mushrooms

Sea fish

Grilled sea bass fillets

Poultry

Guinea fowl with porcini mushrooms

Cheeses

Brocciu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.

Shellfish and Seafood

Marinated scallops in olive oil and lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.