All dishes:

Appetizers

Salmon caviar toast

Sauces

Mint sauce

Mint sauce : vinegar with sugar and chopped mint leaves.

Cheeses

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.

Shellfish and Seafood

Langoustines with curry sauce

Curry sauce : velouté curry and cream.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants

Veal

Veal escalope with sage

Shellfish and Seafood

Lobster stew

Freshwater fish

Artic char a l’unilateral

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

Freshwater fish

Steamed pike

Sea fish

Salmon tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cold starters

Meatloaf

Mixture of minced meat (lamb, beef, pork, veal, etc) with milk, breadcrumbs, onion, egg and spices, baked in the oven or in a pot and usually rectangular in shape.
Served cold, warm or hot.

Main meals

Fondue bourguignonne

Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).

Sea fish

Roast red mullet

Main meals

Cassoulet

Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

Sea fish

Marinated sea bass

Cheeses

Anabasque

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.
Ripening : 3 months minimum.

Offal and tripe

Grilled merguez

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

Veal

Veal filet mignon with mushrooms

Pork

Pork cushion with prunes

Cold starters

Fish loaf with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…

Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Poultry

Duck breast Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.