All dishes:

Desserts

Raspberry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Shellfish and Seafood

Spiny lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Desserts

Pear in syrup

Desserts

Chocolate and red berry dessert

Game birds

Pheasant à la Brabançonne

Poultry

Roasted duck breast with grenaille potatoes

Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

Poultry

Orange glazed duck

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Roast duck with orange sauce.

Sauces

Maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Others

Pork pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with sliced pork meat, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Desserts

Opera

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.

Beef

Piece of beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Desserts

Mandarin bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Shellfish and Seafood

Bay scallops with fresh cream

Cold starters

Lobster paté

Served cold.

Desserts

Blackberry meringue tart

Desserts

Pear and almond tart

Sea fish

Agde-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Mushrooms, Vegetables, Pasta and Rice

Zucchini gratin

Pairs well with grilled shellfish, fish, or white or red meat.
Served cold, warm or hot.

Sheep and Goats

Lamb with gingerbread

Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Salads

Cockles salad

Cheeses

Savaron

France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.

Poultry

Braised pigeon with cabbage