All dishes:

Offal and tripe

Veal sweetbreads in parchment

Pizza, Quiche, Tart and Pie

Aligot tart

Tart with aligot and ham.

Shellfish and Seafood

Lobster with linden butter sauce

Linden butter sauce : creamed linden infusion, reduced, then buttered.

Desserts

Dark chocolate fondue

Dark chocolate : with more than 70% cocoa.

Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Sauces

Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Appetizers

Smoked salmon bites

Desserts

Dried fruit dessert

Desserts

Empress rice pudding

Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.

Shellfish and Seafood

Crayfish and Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Sea fish

Baked anchovies

Cheeses

Aged sheep cheese

Desserts

Pineapple carpaccio

Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.

Poultry

Orange chick

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

Cooked meats

Chorizo

Pork sausage with paprika.

Consommé and Soup

Aigo boulido

France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.

Desserts

Caramel pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Freshwater fish

Pike-perch a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Beef

Entrecote with porcini mushrooms

Poultry

Duck confit with porcini mushrooms

Shellfish and Seafood

Bay scallops with lime

Desserts

Walnut meringue tart with honey caramel sauce

Pizza, Quiche, Tart and Pie

Meat pie

Desserts

Blueberry clafoutis