All dishes:

Main meals

Moitie-Moitie fondue

Fondue made with equal parts Vacherin Mont d'Or and Gruyère cheeses.

Veal

Roasted rack of veal with tarragon

Salads

Lobster salad

Cooked meats

Glazed ham

Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.

Freshwater fish

Sautéed eel with herbs

Pizza, Quiche, Tart and Pie

Hawaiian pizza

Pizza made with pineapple and ham pieces, mozzarella, on a tomato sauce base.

Condiments

Bay leaf

Cold starters

Kipper pâté

Served cold.

Ice cream and sorbets

Quince sorbet

Cheeses

Brie de Nangis

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

Desserts

Strawberry and raspberry Eton mess

Pizza, Quiche, Tart and Pie

Bacon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Cheeses

Saint-Albray

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Poultry

Roasted duck with figs

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

Desserts

Preserved apricot tart

Shellfish and Seafood

Scallops with orange sauce

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

Veal

Veal rump steack with morel mushrooms and a cream sauce

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Roasted kid goat

Game birds

Woodstock of salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Offal and tripe

Calf’s liver with persillade sauce

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

Desserts

Chestnut macarons

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

Desserts

Floating island with pistachio slivers

Sea fish

Smoked salmon in parchment