All dishes:

Freshwater fish

Pike-perch with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Desserts

Caramelized apple meringue tart

Offal and tripe

Braised veal sweetbreads with perigourdine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Mushrooms, Vegetables, Pasta and Rice

Beetroot tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cheeses

Tête de moine Extra

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : over 6 months.

Salads

Seafood salad

Mushrooms, Vegetables, Pasta and Rice

Steamed green asparagus

Desserts

Kiwi clafoutis

Sheep and Goats

Roasted leg of lamb with garlic

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Offal and tripe

Lamb kidneys and white wine

Kidneys pan-fried in oil and braised in wine.

Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.

Warm starters

Sautéed duck foie gras escalope with figs

Eggs

Soufflé omelette

Desserts

Rhubarb crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Consommé and Soup

Mussel soup

Desserts

Apple and rhubarb crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cheeses

Fougerus

France. Île-de-France. Seine-et-Marne.
Soft-ripened cow's milk cheese with a bloomy rind decorated with a fern leaf.
Ripening : 3 to 6 weeks.

Sea fish

Roasted turbot with spices

Cheeses

Villageois blanc

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Poultry

Duckling fillet with blackcurrant berries

Duckling : young duck.

Consommé and Soup

Aigo boulido

France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.

Shellfish and Seafood

Bay scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Sea fish

Turbot with black truffle

Main meals

Asparagus and langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.