All dishes:

Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce salad

Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

Desserts

Roasted pear with Roquefort

Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Shellfish and Seafood

Lobster with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Desserts

Petit four sec

Others

Oriental style pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef, chicken, etc.), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Poultry

Grilled poultry

Poultry

Roasted capon with figs

Poultry

Spatchcocked chicken with herbes de Provence

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

Mushrooms, Vegetables, Pasta and Rice

Spaghetti alla puttanesca

Pasta dish made with tomatoes cooked with salted anchovies, garlic, capers, olives, and chili.

Shellfish and Seafood

scallops with lime

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Poultry

Squab with morels

Freshwater fish

Smoked sturgeon

Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…

Poultry

Duck a l’orange with celery purée

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Cheeses

Lake’s Edge

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.

Cheeses

Sunset bay

United States. Oregon.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Desserts

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.

Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Trout with meunière sauce

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

Desserts

Frozen cherry soufflé

Served hot.

Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.