All dishes:

Sheep and Goats

Lamb confit

Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Warm starters

Sautéed duck foie gras escalope with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Beef

Roast beef with 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.

Poultry

Stuffed goose neck with porcini mushrooms

Sheep and Goats

Milk-fed lamb with porcini mushrooms

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

Game birds

Tomato bocconcini skewers

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Game birds

Roasted woodcock with a sauté of porcini and chanterelles

Sea fish

Turbot with beurre blanc sauce

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

Shellfish and Seafood

Garlic prawns

Poultry

Stuffed pigeon with duck foie gras

Cheeses

Dancing fern

United States. Tennessee.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 2 months.

Poultry

Guinea fowl with saffron

Rabbit

Rabbit with black olives

Game animals

Jugged hare with sautéed porcini mushrooms

Pork

Parsley ham

Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).

Cheeses

Young Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 6 weeks.

Poultry

Glazed fattened chicken with sweet spices

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.

Mushrooms, Vegetables, Pasta and Rice

Carrots Vichy

Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.

Freshwater fish

Pike quenelles with white wine sauce

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

Shellfish and Seafood

Oysters with jelly

Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.

Others

Club sandwich

Triple-decker toasted sandwich, often cut into quarters or halves and held together with a toothpick, made with turkey or chicken breast, crispy bacon, lettuce leaves, tomato slices, and mayonnaise.

Desserts

Cherries Jubilee

Cherries poached in a light syrup and then flambéed with kirsch.

Main meals

Sea tartiflette

Dish made with cream, potatoes, cheese, and seafood and/or fish, gratinated with cheese.