All dishes:

Desserts

Strawberry soup

Shellfish and Seafood

Bay scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Appetizers

Fish fritters with tartare sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Eggs

Provençal style poached eggs

Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.

Poultry

Roasted duckling with black olives

Duckling : young duck.

Mushrooms, Vegetables, Pasta and Rice

Farci poitevin

France. Nouvelle-Aquitaine. Poitou-Charentes.
Vegetable pâté with bacon, cooked wrapped in cabbage leaves.

Poultry

Hot chicken

Spicy fried chicken served on slices of white bread with pickle strips.

Desserts

Mango tarte Tatin with caramel

Cheeses

Reblochon fermier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Green label).
Made from milk sourcing from a single herd of cows.

Sea fish

Marinated salmon with herbs

Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.

Beef

Grilled steak

Poultry

Chicken supreme with curry sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.

Cold starters

Tuna tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Shellfish and Seafood

Scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Mushrooms, Vegetables, Pasta and Rice

Steamed zucchini

Sheep and Goats

Roasted shoulder of lamb

Poultry

Spatchcocked pigeon

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Shellfish and Seafood

Langoustine skewers with thyme

Sauces

Albufera sauce

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Shellfish and Seafood

Grilled lobster over vine shoots

Sheep and Goats

Roasted leg of lamb with potatoes

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

Shellfish and Seafood

Shellfish

Sea fish

Grilled pavé of tuna