All dishes:

Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.

Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

Desserts

Coffee charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Rabbit

Rabbit with prunes

Shellfish and Seafood

Lobster parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Sea fish

Grilled shad

Desserts

Passion fruit meringue tart

Poultry

Spit roasted Bresse chicken

Pizza, Quiche, Tart and Pie

Leek pie

Desserts

Strawberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Sea fish

Salmon tartare with herb vinaigrette

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

Shellfish and Seafood

Bay scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

Poultry

Stuffed capon with morel msuhrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Cheeses

Bleu des Causses

France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.

Cheeses

Brie à la truffe noire

France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.

Poultry

Duck aiguillette with honey

Aiguillette : thin slice cut lengthwise from a poultry breast.

Poultry

Beer chicken

Oven-baked chicken with a cream and beer sauce.

Desserts

Rum baba

Desserts

Apricot financier

Desserts

Cookie

Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

Sea fish

Sea bream in salt crust with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.