All dishes:

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon

Desserts

Chocolate and pear cake

Desserts

Fontainebleau with raspberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Appetizers

Salmon roe canapé

Shellfish and Seafood

Lobster a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Chicken supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Desserts

Vacherin

Dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Poultry

Duck breast and gratin dauphinois

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

Sheep and Goats

Roasted leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Warm starters

Comté cheese soufflé

Served hot.

Desserts

Crème aux œufs

Eggs beaten with milk and sugar, baked in the oven.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese

Desserts

Walnut meringue tart with honey caramel sauce

Poultry

Stuffed guinea fowl with Brussels sprouts

Pizza, Quiche, Tart and Pie

Leek and scallop pie

Appetizers

Smoked salmon toast with a drizzle of lemon juice

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

Appetizers

Summer roll

Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.

Sheep and Goats

Roasted shoulder of lamb with olives

Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…

Cooked meats

Sabodet

Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.

Pork

Apricot pork

Shellfish and Seafood

Sautéed scallops with white wine and mousseline spinach

White wine sauce : sauce made with melted butter and shallots with a dry white wine.