All dishes:

Sea fish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Desserts

Fruit zabaione

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

Desserts

Apple crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Shellfish and Seafood

Oysters gratin with Parmesan

Desserts

Gugelhupf

Brioche that contains raisins, almonds and Kirsch, sometimes also candied fruits and nuts.

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

Desserts

Caramelized pear

Poultry

Roasted guinea fowl with mushroom

Cheeses

Creamy Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk with a pale yellow natural rind.
Ripening : 2 to 4 weeks.

Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Shellfish and Seafood

Langoustines with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Main meals

Sea tartiflette

Dish made with cream, potatoes, cheese, and seafood and/or fish, gratinated with cheese.

Desserts

Thin apple tart

Thin tart : on puff pastry.

Poultry

Roasted duck leg with chanterelles

Shellfish and Seafood

Bay scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Shellfish and Seafood

Oysters with sea water jelly

Cheeses

Muracciole

France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.

Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

Desserts

Cherry and pistachio crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Poultry

Sautéed goose foie gras

Served hot.