All dishes:

Freshwater fish

Trout almondine

Sheep and Goats

Roasted shoulder of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Salads

Frisée salad with lardons and poached eggs

Frisée salad with bacon, a poached egg, and vinaigrette.

Warm starters

Langoustine raviole with flat leaf parsley

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

Mushrooms, Vegetables, Pasta and Rice

Morels cassolette with fresh cream

Cassolette : individual container for presenting a dish.

Desserts

Dark chocolate dessert

Dark chocolate : with more than 70% cocoa.

Cold starters

Crab cocktail

Crab and egg salad with cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Shellfish and Seafood

Clams with mariniere sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Desserts

Condé apricots

Vanilla rice pudding cake topped with syrupy apricots.

Rabbit

Braised rabbit

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Braised squab

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sheep and Goats

Lamb shank with lentils

Sea fish

Blanquette of monkfish

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Freshwater fish

Pike fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Pizza, Quiche, Tart and Pie

Leek and Chaource cheese tart

Sea fish

Sole fillets 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.

Veal

Veal fillet with chanterelles

Sea fish

Turbot fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Mushrooms, Vegetables, Pasta and Rice

Dolma

Grape leaves or vegetables (eggplant, cabbage, zucchini, bell pepper, tomato, etc) stuffed with spices, onion, rice and sometimes ground meat.

Mushrooms, Vegetables, Pasta and Rice

French fries

Shellfish and Seafood

Poached scallops

Poultry

Turkey supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Appetizers

Camembert fritters

Cold starters

Salmon 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.