All dishes:

Beef

Sautéed hanger steak

Shellfish and Seafood

Langoustine skewers with thyme

Desserts

Spiced apple tart

Mushrooms, Vegetables, Pasta and Rice

Zucchini gratin

Pairs well with grilled shellfish, fish, or white or red meat.
Served cold, warm or hot.

Shellfish and Seafood

Cockles and persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Pear zabaione

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

Sea fish

Monkfish tail with beurre blanc sauce

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

Shellfish and Seafood

Roasted oysters

Sheep and Goats

Leg of lamb en croûte

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

Sheep and Goats

Roasted leg of lamb with rosemary

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

Cold starters

Sautéed goose foie gras escalope with figs

Desserts

Rhubarb pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Croquant

Croquant : almond biscuit.

Pork

Pork roast with apricot

Consommé and Soup

Borscht

Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).

Veal

Veal chop with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Poultry

Supreme of guinea-fowl

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

Poultry

Poached chicken with supreme sauce

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

Poultry

Chicken cutlets Pozharsky

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

Pizza, Quiche, Tart and Pie

Smoked salmon quiche

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

Cheeses

Dubliner vintage

Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.

Sauces

Mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Poultry

Chicken Marengo

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

Shellfish and Seafood

Oysters with sea water jelly