All dishes:

Offal and tripe

Braised veal sweetbreads with perigourdine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

Poultry

Souvarov-style chicken

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

Desserts

Chocolate and orange dessert

Cold starters

Fish aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Sauces

Bourguignonne sauce

Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

Poultry

Pullet with sweet spices

Pullet : female chicken less than 22 weeks of age.
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.

Warm starters

Salmon puff pastry with a julienne of vegetables

Julienne : vegetables cut into batons.

Mushrooms, Vegetables, Pasta and Rice

Linguine alle vongole

Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Poultry

Piigeon casserole

Poultry

Sautéed duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Mushrooms, Vegetables, Pasta and Rice

Squid ink risotto

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

Desserts

Praline 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.

Sea fish

Tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Orange crepe cake

Shellfish and Seafood

Grilled spiny lobster

Mushrooms, Vegetables, Pasta and Rice

Zucchini flan

Salads

Tomato salad with garlic and parsley

Freshwater fish

Russian-style gudgeons

Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.

Main meals

Cottage cheese pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.

Shellfish and Seafood

Roasted lobster with vanilla

Cooked meats

Andouille

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Cheeses

Idiazábal ahumado

Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 60 days minimum.