All dishes:

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.

Sea fish

Grilled sea bass with fennel

Main meals

Hochepot

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

Cheeses

Ossau-Iraty and black cherries jam

Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Poultry

Roast spring chicken with morel mushrooms

Desserts

Caramelized apple tart

Sheep and Goats

Confit shoulder of lamb with spices

Shellfish and Seafood

Sautéed scallops with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Pork

Pork chop with charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

Desserts

Strawberry Saint-Honoré

Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Desserts

Berliner doughnut

Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.

Poultry

Spit-roasted capon

Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.

Offal and tripe

Lamb offal stew

Shellfish and Seafood

Baked oysters with caviar

Main meals

Beef rendang

Indonesia.
Rendang : dish made with meat or vegetables slowly cooked in coconut milk with spices (lemongrass, turmeric, galangal, ginger, chili).

Salads

Sauteed porcini mushroom salad

Sea fish

Agde-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Appetizers

Bay scallop fritters

Game animals

Doe roast

Main meals

Smoked salmon bagel

Main meals

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Shellfish and Seafood

Langoustine tartare with lime

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