All dishes:

Sheep and Goats

Knuckle of lamb with thyme

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Sheep and Goats

Lamb with thyme

Cheeses

Mâconnais

France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.

Mushrooms, Vegetables, Pasta and Rice

Shakshouka

Maghreb.
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usualy seasoned with cumin, paprika, and harissa.

Desserts

Walnut mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

Sheep and Goats

Blanquette of lamb with fresh mint

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
The dish is served with pasta, potatoes, or rice, often complemented with mushrooms.

Desserts

Iced chocolate and raspberry parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

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

Sea fish

Breaded fish fillets

Freshwater fish

Pike quenelles

Sauces

Snail butter

Butter with garlic, shallot and parsley.

Desserts

Candied citrus fruits

Poultry

Grilled duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Desserts

Chocolate

Desserts

Strawberry tart with raspberry cream

Offal and tripe

Lamb’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Poultry

Sautéed duck foie gras with fresh figs

Served hot.

Main meals

Oriental-style lamb meatballs

Oriental style : with spices.

Eggs

Sardine omelette

Desserts

Candied fruit crêpe aumoniere

Mushrooms, Vegetables, Pasta and Rice

French-style peas

Peas cooked with butter, onions, salad and herbs.

Shellfish and Seafood

Whelks with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Desserts

Floating island

Beaten egg whites baked in a mold, in the oven and in a bain-marie, accompanied by crème anglaise.
Generally topped with caramel.

Game birds

Roast quail with black truffle juice

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