All dishes:

Desserts

Coffee and chocolate marquise

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

Offal and tripe

Lamb kidneys and white wine

Kidneys pan-fried in oil and braised in wine.

Desserts

Peach tart

Desserts

Mirlitons de Pont-Audemer

France. Normandy. Pont-Audemer.
Crispy almond rolled biscuit filled with praline mousse and sealed at the ends with dark chocolate.

Sea fish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Roasted rib steak with chanterelles

Rib steak : rib of beef with bone attached.

Shellfish and Seafood

Steamed mussels with saffron

Veal

Roasted rack of veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Cooked meats

Trush pâté

Served cold or at room temperature.

Cheeses

Feuille de Dreux

France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.

Freshwater fish

Eel with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Sea fish

Salmon carpaccio with lime

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

Poultry

Poultry quenelles with fresh cream

Desserts

Iced nougat

Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Salads

Waldorf salad

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

Desserts

Wild strawberries mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Beef

Grilled striploin

Shellfish and Seafood

Mussels with curry sauce

Curry sauce : velouté curry and cream.

Pork

Catalan pork cheek

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Pork

Ham with cream sauce

Cream sauce : béchamel sauce with cream.
Served hot.

Offal and tripe

Roast veal kidney with horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Poultry

Roast chicken with french fries