All dishes:

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.

Eggs

Eggs Benedict

Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.

Cheeses

Pouligny Saint-Pierre

France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Cold starters

Duck liver mousse

Veal

Veal chop with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Pizza, Quiche, Tart and Pie

Salted flan

Flan : eggs beaten into milk and flour, baked in the oven.

Appetizers

Stuffed piquillo peppers with meat

Poultry

Turkey cutlet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Sauces

Supreme sauce

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

Beef

Grilled 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

Souvarov-style fattened chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Cheeses

Queso de Mahón-Menorca artesano semicurado

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, ranging in color from straw yellow to orange.
Ripening : 2 to 5 months.

Others

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Shellfish and Seafood

Scallop tartare with herbs

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

Veal

Sauteed veal with carrots

Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Desserts

Goat cheese and raspberry trifle

Pizza, Quiche, Tart and Pie

Thin scallop tart

Thin tart : on puff pastry.

Game birds

Roast quail

Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

Poultry

Turkey stuffed with chestnuts

Beef

Beef tongue with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Veal

Veal chop casserole

Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter

Cheeses

Pavé de Calais

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.