Our food list :

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.

Served hot or cold.

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

France. Auvergne-Rhône-Alpes. Drôme. Isère.

Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.

Comes in the form of a sheet, can be gratinated, poached, or pan-fried.

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Mozzarella : fresh and stretched-curd cheese made from buffalo milk.

Do not serve fine wine.