All dishes:

Desserts

Apricot blancmange

Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Sheep and Goats

Braised lamb chops with rosemary

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

Main meals

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

Shellfish and Seafood

Garlic prawns

Veal

Veal escalope with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Appetizers

Fish tartare with lemon and herbs bites

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

Appetizers

Gougères

France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).

Cheeses

Nicasio square

United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Sauces

Vinaigrette

Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.

Desserts

Tarte Tatin

Tart with upside-down apples caramelized in butter and sugar.

Desserts

Crème caramel

Pork

Pork confit with garden salad

Served cold.

Cold starters

Meatloaf

Mixture of minced meat (lamb, beef, pork, veal, etc) with milk, breadcrumbs, onion, egg and spices, baked in the oven or in a pot and usually rectangular in shape.
Served cold, warm or hot.

Main meals

Chicken tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Appetizers

Gougères with Maroilles

Gougères stuffed with Maroilles cheese.

Shellfish and Seafood

Scallops gratin

Pork

Roast piglet

Sea fish

Smoked salmon and potatoes

Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

Cheeses

Fougerus

France. Île-de-France. Seine-et-Marne.
Soft-ripened cow's milk cheese with a bloomy rind decorated with a fern leaf.
Ripening : 3 to 6 weeks.

Poultry

Salmi of duckling

Duckling : young duck.
Salmis : game or poultry carcass reduction in spiced wine sauce.

Shellfish and Seafood

Bay scallops a la nage

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

Veal

Casseroled veal chop

Cold starters

Egg 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.