All dishes:

Mushrooms, Vegetables, Pasta and Rice

Salmon lasagna

Sea fish

Sea bass fillets with caviar

Poultry

Chicken supreme with pineapple

Poultry supreme : all the white meat from the breast and wings of poultry.

Mushrooms, Vegetables, Pasta and Rice

Potato croquettes

Offal and tripe

Grilled calf’s liver

Beef

Beef tenderloin en croûte with morel mushrooms

Beef

Beef tenderloin en croûte with herbs

Beef

Beef tournedos with green peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Desserts

Trianon

Almond cake base topped with crunchy praline and chocolate mousse.

Game animals

Roasted venison with lingonberries

Poultry

Duck breast with Fougerolles Griottines

Griottines : cherries macerated in a kirsch liqueur.

Shellfish and Seafood

Spiny lobster with fresh cream

Sea fish

Cod in green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Sauces

Béchamel sauce

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Cheeses

Old Gouda

Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.

Desserts

Raspberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Poultry

Sautéed goose foie gras

Served hot.

Sea fish

John Dory fillet en croûte

Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Sea bream tartare with citrus

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

Mushrooms, Vegetables, Pasta and Rice

Zucchini tian

Appetizers

Lumpfish caviar toast

Main meals

Duck pot-au-feu

Sauces

Choron sauce

Choron sauce : béarnaise sauce with tomato.