All dishes:

Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Shellfish and Seafood

Crayfish tails

Cheeses

Frinault

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.

Sheep and Goats

Roast baron of lamb with spring vegetables

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Trianon

Almond cake base topped with crunchy praline and chocolate mousse.

Pork

Pork chop with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

Sea fish

Golden sea bream with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Mandarin bavarian cream

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

Desserts

White fruit dessert

Desserts

Mango charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Salads

Tomato salad

Sea fish

Golden sea bream in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Desserts

Pistachio baklava

Shellfish and Seafood

Spider crab and pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Desserts

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.

Main meals

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

Poultry

Roasted duckling with Rouen sauce

Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.

Mushrooms, Vegetables, Pasta and Rice

Morels with cream

Shellfish and Seafood

Oysters with caviar

Cheeses

Brocciu passu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 21 days to 4 months maximum.

Appetizers

Fresh goat cheese balls with pistachio

Game birds

Partridge with cabbage