All dishes:

Sea fish

Cod Biscay style

Eggs

Chanterelle omelette

Sea fish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Cold starters

Marbled duck foie gras with almonds

Offal and tripe

Veal sweetbreads with black truffle

Shellfish and Seafood

Crayfish gratin with curry sauce

Curry sauce : velouté curry and cream.

Poultry

Chicken with satay sauce

Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).

Shellfish and Seafood

Grilled lobster

Salads

Marinated chicken salad

Chicken pieces marinated in olive oil and sherry vinegar.
Served with a salad of onions, bell peppers, and tomatoes…

Warm starters

Vol-au-vent financiere

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Fruits

Lychee

Consommé and Soup

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.

Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.

Main meals

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

Beef

Roasted rib steak with chanterelles

Rib steak : rib of beef with bone attached.

Pork

Pork roast with sweet spices

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.

Pork

Roasted ham on the bone

Cheeses

Pierre Robert

France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Desserts

Apple roses

Shellfish and Seafood

Langoustines with black truffle juice

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

Pork

Tandoori pork tenderloin

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

Main meals

Galette with goat cheese

Galette : savory crepe.

Mushrooms, Vegetables, Pasta and Rice

Morel risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.