All dishes:

Desserts

Pineapple and coconut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Game animals

Roasted doe fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Shellfish and Seafood

Baked oysters with caviar

Sheep and Goats

Méchoui

Whole lamb or mutton roasted on a spit, slow-cooked for a long time.

Desserts

Red berry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Main meals

Shrimp dim sum

Dish of small bites or individual portions served in small bamboo steamers or on small plates.

Poultry

Braised duckling with turnips

Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Stuffed capon with mushroom and chestnuts

Warm starters

Cheese soufflé

Served hot.

Mushrooms, Vegetables, Pasta and Rice

Eggplant gratin

Cheeses

Alpha Tolman

United States. Vermont.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 8 to 11 months.

Condiments

Horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Eggs

Shirred eggs

Others

Snails in the Burgundy style

Snails with parsley butter (butter, garlic, and parsley mixed).

Desserts

White chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Beef

Bœuf à la mode en gelee

Poultry

Hot chicken

Spicy fried chicken served on slices of white bread with pickle strips.

Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Cheeses

Oma

United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk and washed rind from a reddish color to an orange-brown color.
Ripening : 2-3 months.

Offal and tripe

Pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

Others

Frog legs with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Vanilla mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.