All dishes:

Poultry

Stuffed capon with black truffle

Cheeses

Vendôme bleu

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind.

Shellfish and Seafood

Scallops a la nage

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

Shellfish and Seafood

Crayfish gratin with white wine

Sea fish

Smoked salmon with juniper berries

Beef

Beef braised in red wine

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Pizza, Quiche, Tart and Pie

Quiche

Shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Poultry

Sautéed duck foie gras

Served hot.

Veal

Veal grenadine with morel cream sauce

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Sea fish

Pavé of salmon with porcini mushrooms

Sea fish

Two kinds of salmon aumoniere

Veal

Veal medallion with chanterelle

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Beef

Grilled entrecote with peppercorn sauce

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

Sauces

Chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Sauces

Mole chicken

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

Salads

Squid salad

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Pizza, Quiche, Tart and Pie

Roquefort cheese tart

Rabbit

Rabbit cacciatore

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.

Game birds

Roasted wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sauces

Bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Cheeses

Dream weaver

United States. California.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.

Consommé and Soup

Beef meatball soup

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.