All dishes:

Sea fish

Grilled cod

Poultry

Pigeon with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Poultry

Roasted turkey with bacon

Sea fish

Grouper in parchment

Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

Sea fish

Suquet de peix

Fish stew with potatoes.

Desserts

Plum meringue tart

Shellfish and Seafood

Scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Poultry

Chicken supreme with maitre d’hotel butter

Poultry supreme : all the white meat from the breast and wings of poultry.
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Poultry

Fattened chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Pork

Peking knuckle of pork with spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Mushrooms, Vegetables, Pasta and Rice

Creamy mushrooms

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

Desserts

Pear charlotte with caramel custard

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Sea fish

Roasted sea bass with verbena

Poultry

Supreme of guinea-fowl

Poultry supreme : all the white meat from the breast and wings of poultry.

Cold starters

smoked mackerel rillettes with green pepper

Poultry

Stuffed capon with black truffle

Game animals

Hare à la royale with celery root mash

Sheep and Goats

Mutton daube

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

Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sea fish

Sole with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Duckling stuffed with duck foie gras

Duckling : female duck.

Shellfish and Seafood

Baked oysters with horseradish

Horseradish : herb grown for its hot mustard-flavored root.