All dishes:

Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Shellfish and Seafood

Scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.

Sea fish

Grilled darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Freshwater fish

Pike quenelles with white wine sauce

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

Cheeses

Dôme du Poitou

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Desserts

Fraisier cake

Cake made with strawberries, sponge cake and cream, usually covered with a layer of marzipan.

Desserts

Frozen strawberry and rhubard soufflé

Sheep and Goats

Saddle of lamb with thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Pizza, Quiche, Tart and Pie

Fouée with goat cheese

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.

Desserts

Caramel fondant

Appetizers

Parma ham bruschetta

Main meals

Veal curry

Pizza, Quiche, Tart and Pie

Scallops and seafood tart with leek fondue

Poultry

Sautéed duck foie gras with apples

Served hot.

Pork

Smoked pork belly

Shellfish and Seafood

Lobster medallion en Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Poultry

Orange glazed duck

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.
Roast duck with orange sauce.

Eggs

Poached eggs with black truffle

Desserts

Rose des sables with chocolate milk

Rose des sables : cornflakes covered in chocolate.

Main meals

Gratin dauphinois with black truffle

Dish based on scalloped potatoes, garlic and fresh cream.

Desserts

Crème brûlée with caramelized apple

Poultry

Guinea fowl spiced with ginger

Poultry

Roasted young turkey with chestnuts

Sea fish

Sea bass Nice style

Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.