All dishes:

Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

Poultry

Roast chicken

Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallots and butter.

Desserts

Red fruit charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Desserts

Strawberry trifle

Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.

Desserts

Chocolate yule log

Cooked meats

Jamón ibérico

Salads

Wild mushroom salad

Cheeses

Emmental

Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Semi-hard cow's milk cheese.

Poultry

Roast duck with forestiere sauce

Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.

Appetizers

Smoked eel rillettes with toast

Cold starters

Stuffed avocado with prawn

Salads

Tomato and Mozzarella salad

Rabbit

Rabbit fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Rabbit

Rabbit in jelly

Mushrooms, Vegetables, Pasta and Rice

Brussels sprout

Beef

Flank steak with shallot

Sea fish

Salmon tartar with herbs

Desserts

Walnut pie

Shellfish and Seafood

Grilled shrimp

Sea fish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Chevrotin des Aravis

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Raw goat's milk semi-soft cheese with a natural rind.

Shellfish and Seafood

Langoustine gratin

Main meals

Vegetable couscous

Steamed semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.