All dishes:

Sheep and Goats

Roast lamb with herbs

Desserts

Strawberry salad with basil and lime

Poultry

Grilled duck breast with blackcurrant berries

Beef

Boeuf à la mode

Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.

Shellfish and Seafood

Sautéed scallops with white wine and mousseline spinach

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

Poultry

Squab with morels

Sea fish

Halibut fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Fruits

Cherries and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Veal

Braised veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Beef

Grilled beef tenderloin and bone marrow

Veal

Roasted veal chop and oven-baked potatoes

Sea fish

Grilled tuna with fennel

Offal and tripe

Grilled calf’s liver

Mushrooms, Vegetables, Pasta and Rice

Boulangere potatoes

Boulangere potatoes : potatoes baked in the oven with onions in broth.

Cold starters

Chicken aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Consommé and Soup

French onion soup gratinee

Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.

Sea fish

Sole with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Sea fish

Grilled sea bass with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Sea fish

Smoked salmon mousse

Cheeses

Red hawk

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a yellow to reddish-orange washed rind.
Ripening : 4 weeks.

Game birds

Roast partridge

Rabbit

Young rabbit fillet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Offal and tripe

Veal sweetbreads with mushrooms

Sea fish

Dieppoise-style marinated herring

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.