All dishes:

Mushrooms, Vegetables, Pasta and Rice

Artichokes in pinzimonio

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

Pork

Roast pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

Poultry

Duck leg salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Beef

Beef daube and mashed potato with black truffle

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Veal

Veal chop with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Sheep and Goats

Marinated leg of lamb with red wine

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sea fish

Braised sea bass with fennel

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sea fish

Roasted sea bass with fennel and star anise

Cheeses

Mâconnais

France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.

Mushrooms, Vegetables, Pasta and Rice

Crab lasagna

Poultry

Danish roast goose

Roast goose stuffed with onion, apple and prunes.

Poultry

Chicken with black olives

Cold starters

Sainte-Maure goat cheese and walnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Game birds

Roasted pheasant with eggplant

Pork

Grilled pork

Beef

Braised beef cheek with mashed potato

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Game animals

Venison fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Main meals

Duck pot-au-feu

Main meals

Couscous and lamb meatballs salad

Pork

Pork trotters with morels

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.

Mushrooms, Vegetables, Pasta and Rice

Eggplant caviar

Sea fish

Fresh anchovies marinated in lime

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

Game birds

Quail fillet with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.