All dishes:

Sea fish

Steamed sea bass with ginger

Salads

Duck foie gras and pigeon salad

Poultry

Chicken with 40 cloves of garlic

Ice cream and sorbets

Iced honey-glazed parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Sea fish

Poached darne of salmon with hollandaise sauce

Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Eggs

Provençal style poached eggs

Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.

Desserts

Kiwi pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Pizza, Quiche, Tart and Pie

Salmon pie

Sea fish

Sea bass en croûte with tarragon

Offal and tripe

Braised veal sweetbreads with perigourdine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Appetizers

Salmon caviar toast

Desserts

Mirlitons de Rouen

France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.

Desserts

Pineapple mousse

Desserts

Cherry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Veal

Roasted provençal rack of veal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sea fish

Tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cheeses

Gougères with Chaource

Gougères stuffed with Chaource cheese.

Sheep and Goats

Braised leg of lamb

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

Cheeses

Ewe’s blue

United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.

Shellfish and Seafood

Langoustines with black truffle juice

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

Sauces

Paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

Poultry

Duck a l’orange with dauphine potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Poultry

Duck foie gras croquettes