All dishes:

Eggs

Bacon omelette

Sauces

Maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Sea fish

Grilled sea bass with chanterelles

Appetizers

Munster sablé

Served as an appetizer or before dessert.

Sauces

Piquante sauce

Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.

Beef

Tournedos Rossini and mashed potato with black truffle

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.

Sauces

Orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Ice cream and sorbets

Candied fennel and vanilla ice cream

Mushrooms, Vegetables, Pasta and Rice

Zucchini tian

Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Beef

Beef cheek with black truffle mashed potatoes

Cheeses

Sheep’s milk cheese with black cherry jam

Poultry

Duck breast with poached pears and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Veal

Veal chop with cream and mushrooms

Cream sauce : béchamel sauce with cream.

Cooked meats

Pork pâté

Served cold.

Sea fish

Pickled mackerel fillets in white wine

Main meals

Jambalaya a la provençale

France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.

Salads

Shrimp and citrus salad

Fruits

Mango

Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.

Others

Oriental style pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef, chicken, etc.), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Cooked meats

Lark pâté

Served cold or at room temperature.