All dishes:

Game birds

Provençal quail skewers

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

Offal and tripe

Veal sweetbreads with asparagus

Sauces

Beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Desserts

Quince tart

Sheep and Goats

Seven-hour lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Condiments

Thyme

Desserts

Fruit tart

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Main meals

Tartiflette

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

Warm starters

Apple and Camembert cheese gratin

Desserts

Coffee cake

Desserts

Red berry bayadere with mascarpone mousse

Bayadère : alternating stripes of different colours.

Desserts

Chocolate ganache

A blend of fresh cream and chocolate.

Shellfish and Seafood

Lobster with linden butter

Linden butter sauce : creamed linden infusion, reduced, then buttered.

Pizza, Quiche, Tart and Pie

Mushroom quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Appetizers

Shrimp and lemon juice

Appetizers

Poached eggs tart and Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Desserts

Saint-Honoré

Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Poultry

Duck breast with peaches

Shellfish and Seafood

Bay scallops with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Sea fish

Smoked mackerel

Desserts

Puits d’amour

Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.

Beef

Grilled beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Cooked meats

Poultry pâté with citrus fruit

Served cold or at room temperature.