All dishes:

Desserts

Mendiants

Disc of chocolate topped with candied and dried fruits (almond, fig, hazelnut, grape originally).

Sea fish

Sea bass and leek fondue

Sea fish

Grilled turbot with melted butter

Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.

Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

Sea fish

Brandade de morue parmentière

Brandade with mashed potatoes.

Sheep and Goats

Grilled saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Sea fish

Sea bass and salmon tartar with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Sheep and Goats

Lamb with thyme

Cheeses

La Bouille

France. Upper Normandy. Seine-Maritime. La Bouille.
Soft-ripened double cream cow's milk cheese with rind.

Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.

Cheeses

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.

Sauces

Green peppercorn sauce

Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.

Fruits

Pear

Desserts

Apple strudel

Puff pastry stuffed with apple pieces and raisins generally accompanied by cinnamon and served hot with vanilla ice cream, whipped cream, custard, or vanilla sauce.

Veal

Calf’s head with ravigote sauce

Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Game birds

Salmi of young partridge

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

Game birds

Quails with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.

Poultry

Roasted duck foie gras with spices

Served hot.

Main meals

Duck hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Cooked meats

Pâté en croûte

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

Desserts

Orange bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Mushrooms, Vegetables, Pasta and Rice

Blintz with salmon and shirred eggs

Sauces

Herb and caper sauce

Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.