All dishes:

Sheep and Goats

Roasted milk-fed lamb

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Desserts

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

Desserts

Warm pear tart with hazelnuts and salted butter caramel

Sea fish

Sea bass with beurre blanc sauce, with shallots and fennel

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Desserts

Apple compote

Shellfish and Seafood

Sautéed bay scallops with sweet spices

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.

Veal

Veal shank slice with cider

Leg slice : thick, round slice cut crosswise from the shank.

Pork

Pork roast with chestnut mash

Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Cold starters

Duck liver mousse

Shellfish and Seafood

Spiny lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Shellfish and Seafood

Bay scallop tartare with herbs

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

Sheep and Goats

Saddle of lamb and spring garnish

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…

Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Mushrooms, Vegetables, Pasta and Rice

Red mullet risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Game animals

Saddle of hare with juniper berries

Desserts

Stollen

France. Grand Est. Alsace.
Cake made from bread dough with candied fruits, dried fruits and spices dusted with powdered sugar.

Mushrooms, Vegetables, Pasta and Rice

Meat lasagna

Desserts

Pear marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Sheep and Goats

Lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Warm starters

Vegetable nems

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Salads

Green bean salad