All dishes:

Beef

Beef tenderloin with basil, coriander and fresh mint en croûte

Cheeses

Vieux Lille

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.

Desserts

Pecorino and pear tart

Poultry

Sautéed ostrich steak

Sauces

Tartar sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Sea fish

Salmon in parchment with beurre blanc sauce

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

Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.

Cheeses

Goat Cheese

Cooked meats

Jambon de pays

Poultry

Roasted squab with fresh figs

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

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Coq au riesling

Shellfish and Seafood

Fines de claire oyster with caviar

Sauces

Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Poultry

Roasted spring chicken with dauphine potatoes

Desserts

Pear tarte Tatin

Cold starters

Mozzarella-stuffed tomatoes

Desserts

Hazelnut croquant with coffee and chocolate mascarpone mousse

Poultry

Braised pigeon

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Others

Frog legs provençal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cheeses

Carré de l’Est

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Soft-ripened cow's milk cheese with a bloomy rind.

Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

Condiments

Cinnamon