All dishes:

Beef

Chateaubriand Vert-pré

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress

Shellfish and Seafood

Langoustine cassolette with cream sauce

Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.

Sea fish

Norway smoked salmon

Poultry

Duck foie gras with honey

Served hot, warm or cold.

Desserts

Mango cheesecake

Cold starters

Smoked fish platter

Cheeses

Anabasque

United States. Wisconsin.
Semi-soft pasteurized sheep's milk cheese with a washed rind.
Ripening : 3 months minimum.

Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Lyon.
Cottage cheese beaten with cream and seasoned with chopped herbs (chive, shallot, parsley).
Usually served with toast, boiled potatoes or to season a salad.

Desserts

Eton mess

English speciality.
Dessert made with strawberries, pieces of meringue, and cream.

Sea fish

Roasted sole with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Mirlitons de Rouen

France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.

Poultry

Guinea fowl with chestnut

Cheeses

Amablu

United States. Minnesota.
Semi-soft blue-veined raw cow's milk cheese.
Ripening : 75 days.

Desserts

Apple cobbler

United States.
Cobbler : dessert with both a top and bottom crust with a fruit filling poured into a baking dish.

Sea fish

Darne of monkfish with green peppercorn sauce

Darne : cross-section of one inch in thickness, including the backbone.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.

Sea fish

Grilled sea bream a la provencale

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Freshwater fish

Bordeaux style sturgeon

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Mushrooms, Vegetables, Pasta and Rice

Stuffed morels

Pair according to the stuffing.

Freshwater fish

Grilled pike-perch

Desserts

Apricot tart

Desserts

Pear clafoutis

Beef

Beef tenderloin in puff pastry with basil, coriander and fresh mint

Game birds

Quails with cherry and Sichuan pepper

Offal and tripe

Braised veal sweetbreads

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..