All dishes:

Mushrooms, Vegetables, Pasta and Rice

Creamy potato

Poultry

Coq au vin jaune with morel msuhrooms

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Poultry

Duck leg salmis

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

Desserts

Chocolate and candied chestnuts sponge cake

Veal

Roasted provençal rack of veal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sheep and Goats

Lamb offal fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Sheep and Goats

Lamb noisette in a gingerbread crust

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Poultry

Duck confit salad

Game birds

Casseroled woodcock with mushrooms

Mushrooms, Vegetables, Pasta and Rice

Spaghetti bolognese

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Shellfish and Seafood

Scallops in sweet and sour sauce

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

Cold starters

Vegetarian pâté

Served cold.

Sea fish

Roasted monkfish

Rabbit

Rabbit with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Veal

Roasted veal shank

Sheep and Goats

Roasted rack of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Main meals

Moules frites

Freshwater fish

Eel in green sauce

Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.

Poultry

Guinea fowl with black truffle

Appetizers

Smoked salmon toast with a drizzle of lemon juice

Sheep and Goats

Provençal grilled lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Beef

Bordeaux style sautéed rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.