All dishes:

Others

Sevruga caviar

Russian caviar.

Desserts

Candied pineapple sable and fresh coriander

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Shellfish and Seafood

Crayfish and Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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.

Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.

Offal and tripe

Veal sweetbreads with white truffle

Pork

Sausage with mashed potatoes

Cold starters

Smoked fish platter

Sea fish

Mackerel in white wine

Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

Desserts

Mango tarte Tatin

Desserts

Walnut succès cake

Macaron filled with walnut cream.

Sheep and Goats

Roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sheep and Goats

Shoulder of lamb en croûte with broad beans

Sea fish

Braised monkfish with curry sauce

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

Mushrooms, Vegetables, Pasta and Rice

Asparagus gratin

Salads

Apple and walnut salad

Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.

Pizza, Quiche, Tart and Pie

Leek pie

Poultry

Orange chick

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.

Cheeses

Grana Padano

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 9 to 16 months.

Warm starters

Black truffle raviole

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

Cooked meats

Andouille

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Desserts

Passion fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.