All dishes:

Condiments

Sweet curry

Shellfish and Seafood

Roasted prawns

Desserts and Sweet Courses

White and dark chocolate crispy

Veal

Roasted rack of veal with garlic and rosemary

Seafish

Tuna fillets casserole

Shellfish and Seafood

Bay scallops with orange sauce

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

Main courses

Salted pork with lentils

Salt pork : salt-cured pork.

Freshwater fish

Artic char with meunière sauce

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

Desserts and Sweet Courses

Chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Offal and tripe

Braised veal sweetbreads with crayfish

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

Desserts and Sweet Courses

Citrus gratin

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

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini mushrooms

Freshwater fish

Pike-perch fillets

Desserts and Sweet Courses

Peach turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Eggs

White truffle omelette

Cheeses

Grana Padano Riserva

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.

Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Seafish

Lutefisk

Scandinavia.
Traditional dish made with dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide, and finally soaked again in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.

Hot Starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

Desserts and Sweet Courses

Coffee bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Poultry

Bresse chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Sheep and Goats

Grilled lamb chops with Pont-Neuf potatoes and spices

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.