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Meal families
Seafish
Cod in green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
Desserts and Sweet Courses
Far breton with prunes
Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.
Sauces
Bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Beef
Grilled rib steak with peppercorn sauce
Rib steak : rib of beef with bone attached.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Salads
Langoustines salad with orange butter and tarragon
Orange butter : reduced orange juice with butter and cream.
Cold starters
Tuna tataki
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)
Seafish
Haddock tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Appetizers and Amuse-bouches
Poached eggs tart and Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
Sheep and Goats
Milk fed lamb with polenta
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
Shellfish and Seafood
Scallop carpaccio with citrus
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.