All dishes:

Sea fish

Sea bass with black truffle

Poultry

Roast turkey

Desserts

Flemish waffle

Waffle filled with a mixture of light brown sugar, butter, and rum, often flavored with vanilla.

Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Cold starters

Rillettes of mackerel

Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Cold starters

Asparagus mille-feuille

Sea fish

Grilled sea bass fillets with lemon juice

Desserts

Biscuits roses de Reims charlotte

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

Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.

Veal

Veal with morels

Sauces

Ketchup

Sauce based on tomato sauce, vinegar and sugar.

Cooked meats

Goose paté with goose foie gras and black truffle

Served cold or at room temperature.

Cheeses

Santranges

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 4 weeks.

Cheeses

Louis d’Or

Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.

Sauces

Chasseur sauce

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.

Poultry

Roasted pigeon wings

Beef

Roasted beef cut with pepper sauce

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

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Shellfish and Seafood

Scallops steamed with seaweed

Salads

Tomato salad

Freshwater fish

Sautéed pike-perch and spring garnish with beurre blanc sauce

Spring garnish : carrots, onions, turnips, peas…
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Beef

Flap steak with shallots

Warm starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.