All dishes:

Shellfish and Seafood

Scallops with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

Poultry

Roast duck breast with honey and spices

Shellfish and Seafood

Lobster turban civet with spring garnish

Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…

Sheep and Goats

Roasted rack of lamb with thyme

Salads

Marinated chicken salad

Chicken pieces marinated in olive oil and sherry vinegar.
Served with a salad of onions, bell peppers, and tomatoes…

Mushrooms, Vegetables, Pasta and Rice

White Asparagus with maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Sea fish

Sole fillets with mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Others

Frog legs with persillade sauce

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

Desserts

Savarin with whipped cream

Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.

Salads

Grapefruit salade

Grapefruit salad with shrimp, lettuce, smoked salmon…

Pork

Pork confit with garden salad

Served cold.

Poultry

Stuffed goose neck Strasbourg-style

Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.

Desserts

Chocolate and raspberry meringue tart

Sea fish

Sea bass fillets with beurre blanc sauce

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

Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.

Sheep and Goats

Roasted saddle of lamb with garlic and thyme

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

Others

Frog legs cassolette

Cassolette : individual container for presenting a dish.

Beef

Beef skewers

Sauces

Peppercorn sauce

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

Cheeses

Muracciole

France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.

Desserts

Redcurrant meringue cake

Desserts

Chocolate pavé

Chocolate cake cut into cubes.

Freshwater fish

Grilled tilapia