All dishes:

Freshwater fish

Pike-perch with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Pizza, Quiche, Tart and Pie

Chicken and button mushroom pie

Desserts

Chocolate pavé

Chocolate cake cut into cubes.

Offal and tripe

Veal sweetbreads with mustard

Cold starters

smoked mackerel rillettes with green pepper

Condiments

Bay leaf

Beef

Beef cheek in red wine

Cheeses

Idiazabal

Spain. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk.
Ripening : 60 days minimum.

Salads

Zucchini salad

Sauces

Poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Beef

Grilled rib steak with bone marrow

Rib steak : rib of beef with bone attached.

Desserts

Pound cake

Cheeses

Roquefort with raisins

Desserts

Pear and blue cheese tart

Salads

Smoked fish and spinach salad

Offal and tripe

Bordeaux style veal kidney

Kidney cooked in red wine and finished with Bordelaise sauce.

Poultry

Roast duck breast with blackcurrant berries

Poultry

Goose foie gras with black truffle

Served cold.

Sea fish

Honey glazed salmon with lemon

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Salads

Smoked duck breast salad

Desserts

Pistachio baklava

Desserts

Bananas Foster

Flambéed bananas with vanilla ice cream and a sauce made of butter, brown sugar, cinnamon, dark rum, and banana liqueur.

Offal and tripe

Veal sweetbreads with prunes

Desserts

Passion fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.