All dishes:

Desserts

Raspberry meringue cake

Cheeses

Caprice des Dieux

France.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Mushrooms, Vegetables, Pasta and Rice

Blinis with smoked salmon

Cheeses

Bergues

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.

Cold starters

Salmon aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Poultry

Roast poussin

Desserts

Passion fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Pigeon with black truffle juice

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

Offal and tripe

Braised veal sweetbreads

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Gâteau de Saint-Genix

France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.

Mushrooms, Vegetables, Pasta and Rice

Steamed white asparagus

Appetizers

Tapas

Canapés.

Veal

Roasted provençal rack of veal

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

Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Desserts

Croquembouche

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns

Appetizers

Fresh goat cheese balls with pistachio

Cheeses

Queso de Mahón-Menorca semicurado

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk, ranging in color from straw yellow to orange.
Ripening : 2 to 5 months.

Pork

Pork chop with caramelized apples

Beef

Roast beef 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.

Pork

Smoked pork belly

Rabbit

Cider braised rabbit

Main meals

Bearn piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.

Sea fish

Sea bass fillets a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Sauces

Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.