All dishes:

Sauces

Chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Salads

Waldorf salad

Julienned apple and celery salad with walnuts and a mayonnaise dressing.

Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

Shellfish and Seafood

Roasted langoustines with fresh cream

Poultry

Grilled duck foie gras with chanterelles

Served hot.

Cheeses

Écume De Wimereux with black truffle

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

Cheeses

Dirt lover

United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.

Main meals

Gratin savoyard

Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.

Appetizers

Socca

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Thin galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Exotic fruit vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Mushrooms, Vegetables, Pasta and Rice

Mashed potato

Sauces

Herb butter

Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Desserts

Black fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

French king cake

Round brioche with candied fruit flavored with orange blossom.

Rabbit

Rabbit with chanterelles

Desserts

White chocolate and mandarin mousse

Cheeses

Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

Sheep and Goats

Pistache Saint-Gaudinoise

France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.

Desserts

Almond baklava

Desserts

Cheesecake

Warm starters

Shellfish raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Main meals

Tomato rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.