All dishes:

Poultry

Grilled duck leg

Desserts

Molten chocolate cake and orange peel

Poultry

Duck breast Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Desserts

Mango vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Poultry

Sautéed duck foie gras with fresh figs

Served hot.

Desserts

Rice Condé

Rice pudding with a sugar-egg mixture added at the end of cooking.

Sea fish

Honey glazed salmon with lemon

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Sea fish

Roasted sea bass with verbena

Rabbit

Rabbit fricassee

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

Desserts

Praline macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Consommé and Soup

Asparagus velouté

Velouté  : soup enriched with fresh cream and egg yolk.

Veal

Casseroled veal chop

Appetizers

Goat cheese and smoked salmon bites

Poultry

Stuffed pigeon with mushrooms

Main meals

Galette saucisse

France. Brittany.
Grilled pork sausage rolled in a cold buckwheat galette.

Sea fish

Pickled sardines

Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

Cheeses

Soumaintrain

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.

Sea fish

Roasted sea bass with fennel

Freshwater fish

Fish quenelles 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."

Sea fish

Roast sea bass

Pizza, Quiche, Tart and Pie

Provençal tomato tart

Desserts

Angel’s food cake

A type of vanilla sponge cake often served covered with red berry coulis and strawberries.

Main meals

Chicken tajine with almonds and dates

Tajine : stew of vegetables, fish or meat.