All dishes:

Desserts

Pineapple crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Sea fish

Salmon tartare with sesame oil

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Almond tuiles

Small almond-based pastry, baked flat into the shape of a roof tile, typically used as a dessert garnish.

Poultry

Chicken wings with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

Nun’s puffs

Light and sweet puffed fritter made from choux pastry.

Mushrooms, Vegetables, Pasta and Rice

Bordeaux-style porcini mushrooms

Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Pizza, Quiche, Tart and Pie

Smoked salmon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Cold starters

Salmon 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)

Desserts

Fresh fruit soup

(pineapple and peach)

Salads

Tabbouleh

Offal and tripe

Veal sweetbreads with prunes

Desserts

Apricot 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.

Game birds

Pheasant à la Brabançonne

Sea fish

Grilled red mullet with herbs

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with Chavignol

Shellfish and Seafood

Marinated octopus

Pieces of octopus marinated in olive oil and sherry vinegar.
Served with a salad of onions, peppers and tomatoes…

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes

Desserts

Red fruit platter

Sea fish

Blanquette of turbot

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Pork

Orange pork roast

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

Cooked meats

Rillons

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Pork belly seared and confit in fat.

Cheeses

Goat cheese log

Main meals

Fish couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Others

Shrimp guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.