All dishes:

Poultry

Spit-roasted squab with black truffle juice

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

Pizza, Quiche, Tart and Pie

Squab pie with Armagnac

Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.

Poultry

Roasted squab à la goutte de sang

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Sauces

Black butter sauce

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Sauces

Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Condiments

Dill

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with porcini mushrooms

Sheep and Goats

Lamb in a gingerbread crust

Poultry

Roast duck fillet

Warm starters

Sautéed duck foie gras escalope with white grapes

Desserts

Floating island

Beaten egg whites baked in a mold, in the oven and in a bain-marie, accompanied by crème anglaise.
Generally topped with caramel.

Main meals

Ossobuco

Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.

Desserts

Condé pear

Vanilla rice pudding cake topped with pears in syrup.

Cheeses

Langres with peach and pear

Mushrooms, Vegetables, Pasta and Rice

Zucchini flan

Eggs

Cheese omelette with ham

Omelette with grated cheese and ham.

Sauces

Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Shellfish and Seafood

Sautéed langoustine with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Game birds

Roast quail with black and white grapes

Pizza, Quiche, Tart and Pie

Endive and bay scallop tart

Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Game birds

Quail with figs in parchment

Shellfish and Seafood

Lobster with linden butter sauce

Linden butter sauce : creamed linden infusion, reduced, then buttered.