All dishes:

Desserts

Apple and hazelnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Sea fish

Salmon in parchment with herb sauce

Warm starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Consommé and Soup

Frog legs velouté

Velouté  : soup with cream and egg yolk added.

Cheeses

Le Gruyère bio réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.

Cheeses

Maytag Blue cheese

United States. Iowa.
Blue cheese made from pasteurized cow's milk.
Ripening : 6 months.

Desserts

Chocolate and raspberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Main meals

Pigeon pastilla with grapes

Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Pizza, Quiche, Tart and Pie

Pizza quattro formaggi

Pizza made with a combination of four types of melted cheese. Traditionally, the cheeses include mozzarella, gorgonzola, Grana Padano, Parmesan, Pecorino, Provolone, ricotta, scarmorza, and others.

Desserts

Lemon meringue tart

Beef

Roast beef in puff pastry with mushrooms

Freshwater fish

Grilled eel

Poultry

Chicken supreme with morel cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Sheep and Goats

Grilled lamb with sautéed porcini mushrooms

Sheep and Goats

Roasted rack of lamb with herbes de Provence

Game animals

Jugged hare Saint-Hubert

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

Desserts

Lemon charlotte

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

Poultry

Roasted squab with giblets

Sheep and Goats

Roasted rack of lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Main meals

Tajine

Tajine : stew of vegetables, fish or meat.

Sea fish

Grilled turbot with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

Desserts

Vanilla religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

Shellfish and Seafood

Scallop tartare with citrus

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