All dishes:

Cold starters

Smoked fish platter

Sheep and Goats

Sauteed lamb with green olives

Desserts

Bitter chocolate tart with vanilla ice cream

Pork

Braised pork shoulder

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

Cheeses

Chaumes

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Pork

Catalan pork cheek

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Sea fish

Cod with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Desserts

Milk chocolate with hazelnuts

Pork

Tandoori pork tenderloin

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

Consommé and Soup

Fish a la nage with saffron

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

Shellfish and Seafood

Scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.

Desserts

Passion fruit meringue tart

Beef

Orange beef

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Desserts

Croquembouche with vanilla custard

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

Pork

Peking pork

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Game birds

Roasted pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Salads

Tuna salad

Tuna salad with lettuce, tomato, and vinaigrette.

Cheeses

Sainte-Maure de Touraine

France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.
Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.
Ripening : 10 days minimum.

Sheep and Goats

Roasted rack of lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Cold starters

Sardine paté

Served cold.

Appetizers

Cod croquettes with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Poultry

Guinea fowl salmis

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

Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Lobster with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.