All dishes:

Desserts

Coffee crème brûlée

Pork

Grilled pig’s trotter with béarnaise sauce

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

Appetizers

Roquefort bites

Desserts

Strawberry tart with raspberry cream

Condiments

English mustard

Desserts

Flan

Flan : eggs beaten into milk and flour, baked in the oven.

Poultry

Duck foie gras with white grapes

Served cold, warm or hot.

Pork

Black pudding with apples and potatoes

Shellfish and Seafood

Lobster with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Salads

Smoked salmon and avocado salad

Poultry

Stuffed guinea fowl with porcini mushrooms

Sheep and Goats

Herb-Roasted Pyrenean Lamb

Sea fish

John Dory fillet en croûte

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

Offal and tripe

Merguez frites

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

Mushrooms, Vegetables, Pasta and Rice

Asparagus gratin

Condiments

Bay leaf

Sheep and Goats

Lamb ribs

Fruits

Grapefruit

Desserts

Alsatian-style blueberry tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

Warm starters

Lobster raviole with black truffle cream

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Main meals

Ruthenian pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Ruthenian : stuffed with farmer’s cheese, fried onion, and potato.
Served hot or cold.

Sea fish

Monkfish tail with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.