and Vacherin Mont d'Or

and the

et les jarrets de veau avec la polenta grossolana

and granny’s braised veal fillets

and arctic char cooked in foil

et la souris d'agneau au romarin

and mussels in white wine with a pinch of saffron

and a filet mignon of pork stuffed with herbes de Provence

and a guinea-fowl with black olives

and a pear tarte Tatin with raisins

For all occasions!

and a mousse of smoked ferra from Lake Geneva

et le plateau de lard de Begnins