All dishes:

Others

Creamy garlic snails

Garlic cream : sauce made with cream and cooked garlic.

Fruits

Red berries

Sea fish

Monkfish in parchment

Main meals

Tofailles

France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.

Sea fish

Sautéed monkfish cheeks

Poultry

Duck breast 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

Sainte-Menehould style pork trotters

Pork trotters slow-boiled then pan-coated and fried.
This allows them to be eaten entirely (including the bones).

Beef

Bordeaux style rump steak

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Cooked meats

Goose paté with goose foie gras and black truffle

Served cold or at room temperature.

Desserts

Strawberries and wine

Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Mushrooms, Vegetables, Pasta and Rice

Endive with ham in parchment

Game animals

Jugged hare Saint-Hubert

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

Cheeses

Feuille de Dreux

France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.

Shellfish and Seafood

Sautéed scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Sea fish

Sea bream tartare with citrus

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

Salads

Bay scallop salad with vinegar

Beef

Roasted beef with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Rabbit

Rabbit a la provençale

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

Shellfish and Seafood

Roasted lobster

Desserts

Red berry tart

Pizza, Quiche, Tart and Pie

Anchovy pizza

Sea fish

Salmon with beurre blanc sauce

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

Desserts

Coffee religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.