All dishes:

Sea fish

Sea bass with caviar

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

Pork

Pork skewers with prunes

Others

Almas caviar

Caviar from Iran.

Eggs

Scrambled eggs with black truffle

Cheeses

Oka ashed

Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

Poultry

Roasted squab and gingerbread

Poultry

Stuffed capon with duck foie gras and mushrooms

Desserts

Pear and almond cake

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Shellfish and Seafood

Bay scallop carpaccio with duck foie gras

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Sheep and Goats

Saddle of lamb with herbs

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

Sauces

Peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Shellfish and Seafood

Razor shell with garlic

Desserts

Crème brûlée with black and red fruits

Sheep and Goats

Grilled lamb chops with savory

Salads

Tuna Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

Poultry

Fattened chicken 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.

Sea fish

Sole with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Sea fish

Sea bream in parchment with fennel

Pork

Pork cheek a la catalane

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

Poultry

Duck breast with pears

Game animals

Steak of doe with porcini mushrooms

Sea fish

Sardines in oil with potatoes