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Meal families
Poultry
Duck foie gras with velouté of red kuri squash and porcini mushrooms
Velouté : soup with cream and egg yolk added.
Feathered game
Roasted pheasant with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Beef
Grilled steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
Shellfish and Seafood
Bay scallop carpaccio with black truffle oil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Seafish
Sole fillets with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
Desserts and Sweet Courses
Apricot marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
Shellfish and Seafood
Bay scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Mushrooms, Vegetables, Pasta and Rice
Potato croquettes with duck confit
Croquette with chopped duck confit and mashed potatoes or white sauce.