All dishes:

Poultry

Provençal chicken

Chicken served with pan-seared tomatoes with garlic and parsley, and bread.

Desserts

Chocolate soufflé with vanilla custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Sea fish

Steamed sea bass with black truffle

Steam or stew : Steaming in a container closed by a lid.

Shellfish and Seafood

Lobster fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Sea fish

Pavé of salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Game birds

Flambé woodcock

Main meals

Monkfish tajine with confit lemon

Tajine : stew of vegetables, fish or meat.

Veal

Sautéed veal chop with horn of plenty

Desserts

Raspberry Eton mess

Cooked meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

Game birds

Roast quail with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Desserts

Peach clafoutis

Desserts

Pineapple trifle

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

Poultry

Sautéed duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Shellfish and Seafood

Stuffed clams

Prefer a pairing based on the stuffing.

Desserts

Peach miror glaze cake

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

Veal

Sauteed veal with mushrooms

Poultry

Chicken supreme with mushrooms

Poultry supreme : all the white meat from the breast and wings of poultry.

Poultry

Duckling stuffed with duck foie gras

Duckling : female duck.

Salads

Shrimp and citrus salad

Shellfish and Seafood

Bay scallop tartare with herbs

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

Sea fish

Raw salmon with asparagus

Sauces

Peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables topped with cured meats.