All dishes:

Desserts

Pâté aux prunes

France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.

Sheep and Goats

Roasted saddle of lamb with spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.

Cold starters

Tuna tataki with sesame

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Veal

Veal fillet with morel mushrooms

Cheeses

Cancoillotte

France. Bourgogne-Franche-Comté. Lorraine.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

Cheeses

Citeaux

France. Bourgogne-Franche-Comté. Côte d'Or. Saint-Nicolas-lès-Cîteaux.
Pressed and uncooked cheese made from cow's milk.

Poultry

Duck breast with Fougerolles Griottines

Griottines : cherries macerated in a kirsch liqueur.

Game birds

Young partridge casserole

Rabbit

Confit rabbit with herbs

Cooked meats

Smoked ham

Shellfish and Seafood

Lobster Thermidor

Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.

Poultry

Pigeon with turnips

Sauces

Chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Beef

Sautéed rib steak

Rib steak : rib of beef with bone attached.

Shellfish and Seafood

Bay scallop carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Chocolate pavé topped with caramel

Pavé : chocolate cake cut into cubes.

Game birds

Roasted woodcock with a sauté of porcini and chanterelles

Sheep and Goats

Lamb navarin with spring vegetables

Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.

Warm starters

Sautéed duck foie gras escalope with caramelized onion jam

Desserts

Hazelnut croquant with coffee and chocolate mascarpone mousse

Shellfish and Seafood

Shrimp nem

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Cheeses

Trifecta

United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).
Ripening : 2 years.

Beef

Roasted beef tenderloin with porcini mushroom sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Shellfish and Seafood

Cockles and bay scallop cassolette

Cassolette : individual container for presenting a dish.