All dishes:

Sea fish

Sea bass fillets with caviar

Cheeses

Olivet cendré

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.

Pizza, Quiche, Tart and Pie

Asparagus flan

Others

Croque-madame

Grilled ham and cheese sandwich with fried egg or poached egg on top.

Mushrooms, Vegetables, Pasta and Rice

Tomato

Beef

Grilled rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

Desserts

Cherries flambéed in kirsch

Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.

Cheeses

Fresh goat cheese

Desserts

Citrus gratin

Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.

Desserts

Chocolate truffles

Desserts

Almond pistachio baklava

Salads

Tomato salad with garlic and parsley

Desserts

Cherry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Sea fish

Steamed salmon

Veal

Cushion of veal with fresh cream

Desserts

Red berry mousse

Main meals

Truffade

Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.

Beef

Steak-frites

Poultry

Roast duck breast with honey

Shellfish and Seafood

Marinated bay scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Game birds

Roast quail with black and white grapes

Shellfish and Seafood

Sautéed scallops with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.