All dishes:

Sea fish

Trout fillets Gravlax

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

Mushrooms, Vegetables, Pasta and Rice

Vegetables à la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.

Desserts

French toast with caramelized apples

Main meals

Chicken tajine with lemon and olives

Tajine : stew of vegetables, fish or meat.

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.

Pizza, Quiche, Tart and Pie

Green asparagus quiche

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

Sheep and Goats

Roasted saddle of lamb with spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Red berry bayadere with mascarpone mousse

Bayadère : alternating stripes of different colours.

Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Salads

Fresh goat cheese salad

Cooked meats

Leverpostej

Sweden.
Pork liver pâté with lard.

Desserts

Douillon à la poire

France. Normandy.
Pear hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.

Desserts

Lemon and mascarpone macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Beef

Sukalki

Basque Country.
Beef stew with potatoes and vegetables.

Poultry

Duck aiguillette with honey

Aiguillette : thin slice cut lengthwise from a poultry breast.

Offal and tripe

Veal sweetbreads with morels and meuniere sauce

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

Sea fish

Monkfish loin with lemon and bacon

Poultry

Roasted chicken drumsticks

Salads

Zucchini salad

Beef

Beef cheek with carrots

Shellfish and Seafood

Lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Desserts

Plum tart

Pork

Stuffed pig’s trotter with black truffle

Poultry

Blanquette of chicken

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.