All dishes:

Sauces

Peppercorn sauce

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

Game animals

Roasted doe fillet

Condiments

Sweet curry

Desserts

Soufflé omelette with apple

Appetizers

Goat cheese and tomato toast

Cheeses

Gaperon

France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.

Cheeses

Toucy

France. Bourgogne-Franche-Comté. Yonne. Auxerrois.
Soft-ripened cheese made goat’s milk with a natural rind.

Poultry

Duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Mushrooms, Vegetables, Pasta and Rice

Steamed white asparagus

Shellfish and Seafood

Oysters au gratin

Poultry

Chicken wings with morel cream sauce

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

Desserts

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

Sea fish

Sea bream in salt crust with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Shellfish and Seafood

Mixed seafood grill

Main meals

Pigeon pastilla with spices

Desserts

White chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Sea fish

Salmon tartare with sweet spices

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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.

Main meals

Young wild boar daube

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

Poultry

Spit-roasted guinea fowl

Sauces

Gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Veal

Veal escalope with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Shellfish and Seafood

Oysters with sea water jelly

Beef

Sukalki

Basque Country.
Beef stew with potatoes and vegetables.

Pork

Peking jambonneau with spices

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
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.