All dishes:

Salads

Langoustines salad with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cold starters

Egg aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Game birds

Wood pigeon with porcini mushrooms

Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

Sea fish

Sea bass with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Appetizers

Chorizo and Comté cheese toast

Veal

Veal chop with bolognaise sauce

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Veal

Roasted rack of veal with cream and morels

Warm starters

Sautéed duck foie gras escalope with balsamic vinegar

Mushrooms, Vegetables, Pasta and Rice

White truffle risotto

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

Shellfish and Seafood

Bordeaux style crayfish

Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.

Consommé and Soup

Minestrone

Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).

Others

Jambon-beurre

France.
Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.

Poultry

Chicken supreme with curry sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.

Desserts

Dried fruit dessert

Cold starters

Salmon aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Eggs

Sardine omelette

Poultry

Roasted capon

Shellfish and Seafood

Sautéed bay scallops with citrus fruits

Mushrooms, Vegetables, Pasta and Rice

White asparagus with cream vinaigrette sauce

Cream vinaigrette : fresh cream, vinegar, pepper.

Pork

Grilled pork with herbs

Sea fish

Salmon in parchment with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Fried cheese curds

Canada. États-Unis.

Desserts

Lemon and mascarpone tart

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.