All dishes:

Poultry

Duck confit with eggplant salad

Shellfish and Seafood

Marinated scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Desserts

Coffee éclair

Desserts

Passion fruit soufflé

Mushrooms, Vegetables, Pasta and Rice

White beans in tomato sauce

Desserts

Semolina pudding with candied fruit

Sheep and Goats

Lamb with spicy fennel shoots

Desserts

Red fruit platter

Beef

Grilled steak

Sauces

Lobster butter

Lobster butter : lobster meat with butter.

Sea fish

Monkfish Mediterranean-style with saffron

Sauces

Cumberland sauce

United Kingdom.
Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.

Condiments

Olive oil

Shellfish and Seafood

Scallop tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cold starters

Seafood with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Desserts

Chocolate soufflé with vanilla ice cream

Desserts

Caramelized apricots with bitter almond coulis

Game birds

Young partridge with cabbage

Young Partridge : under 8 months old.

Desserts

Red berry gratin

Shellfish and Seafood

Bay scallop tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Poultry

Roast Bresse chicken

Sea fish

Sole with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Sheep and Goats

Grilled lamb with potatoes

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.