All dishes:

Shellfish and Seafood

Seafood

Desserts

Pineapple and quince tart

Desserts

Chocolate cake with candied citrus fruits

Sauces

Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Veal

Veal grenadine with mushrooms

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Sheep and Goats

Roasted shoulder of lamb and mixed herbs

Mushrooms, Vegetables, Pasta and Rice

Green asparagus risotto

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

Veal

Wiener Schnitzel with anchovies and capers

Originally the wiener schnitzel contained anchovies and capers.

Cheeses

Venus

United States. Washington.
Pressed and uncooked raw goat’s and cow’s milk with a golden yellow cider-washed rind.
Ripening : 10 to 12 months.

Poultry

Chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Desserts

Apricot charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Cheeses

Patachouffe

Belgium.
Pressed and uncooked cheese made from cow's milk with a beer-washed rind.

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Cheeses

Brique du Forez

France. Auvergne-Rhône-Alpes. Loire. (Forez).
Soft-ripened cow's milk cheese with a bloomy rind.

Sheep and Goats

Saddle of lamb with thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Desserts

Strawberry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Game animals

Roasted venison with sauce

Freshwater fish

Roasted pike-perch fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Desserts

Grapefruit sorbet

Poultry

Duck foie gras with white grapes

Served cold, warm or hot.

Desserts

Strawberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Freshwater fish

Trout with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Shellfish and Seafood

Scallops cassolette with porcini mushrooms

Cassolette : individual container for presenting a dish.