All dishes:

Beef

Flank steak with shallot

Sheep and Goats

Grilled lamb chops with savory

Sea fish

Monkfish in red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Sheep and Goats

Grilled lamb with sautéed porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Crab lasagna

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Main meals

Corn dog

Canada. United States.
Smoked sausage coated in batter and served on a stick.
Served with ketchup, mayonnaise or mustard.
Served hot.

Warm starters

Sautéed duck foie gras escalope with black truffle juice

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

Cheeses

Nimble

United States. North Carolina.
Soft-ripened cheese made from a blend of pasteurized goat's and cow's milk with a beer-washed rind.

Cheeses

Vacherin Mont-d’or

Switzerland. Vaud.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 17 to 25 days.

Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Poultry

Duck aiguillette with red wine sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with cream vinaigrette sauce

Cream vinaigrette : fresh cream, vinegar, pepper.

Sheep and Goats

Roasted shoulder of lamb with shallot confit

Appetizers

Tapenade toast

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Sheep and Goats

Milk-fed lamb with potato gratin and morels

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Pork

Marinated confit pork belly with sweet spices and olive oil

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.

Game animals

Roasted venison

Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Veal

Veal chop with cream sauce

Cream sauce : béchamel sauce with cream.

Game birds

Quail in parchment

Desserts

Red berry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Veal

Roasted rack of veal with cream and mushrooms