All dishes:

Sea fish

Cod and tomato salad

Poultry

Chicken with black olives

Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomatoes

Poultry

Roasted young guinea fowl with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Poultry

Grilled duck foie gras

Served hot.

Pizza, Quiche, Tart and Pie

Chicken pie

Desserts

Blackberry meringue tart

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Sea fish

Sea bream fillets in parchment

Cooked meats

Salami with green olives

Game birds

Roast quail with black truffle juice

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

Desserts

Caramelized apple

Apple coated with a soft cream caramel and held at the end of a stick.

Shellfish and Seafood

Razor shell with lemon

Cooked meats

Pork liver pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.
Served cold or at room temperature.

Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

Cheeses

Pont-l’Evêque

France. Normandy.
Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.

Sheep and Goats

Braised leg of lamb with herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Shellfish and Seafood

Stuffed mussels with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Desserts

Pithivier

Cake made with almond cream and puff pastry.

Beef

Hachis parmentier

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

Sea fish

Lemon sole goujonnettes

Goujonnette : small fish fillet cut on the bias.