All dishes:

Condiments

Sweet curry

Desserts and Sweet Courses

Palets aux raisins

Round-shaped biscuit with raisins.

Seafish

Turbot with black truffle

Condiments

Sesame

Cured Meats

Cold cuts (charcuterie)

Hot Starters

Goat cheese puff pastry with caramelized onions

Desserts and Sweet Courses

Almond brownie

Seafish

Tuna in escabeche

Escabeche : marinade made with oil and vinegar (or lemon juice).

Cured Meats

Smoked cold cuts

Desserts and Sweet Courses

Poirat du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).

Veal

Veal escalope with cream sauce and mushrooms

Freshwater fish

Sautéed eel with herbs

Cheeses

Gratte-paille

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Shellfish and Seafood

Marinated scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Shellfish and Seafood

Ginger shrimp

Desserts and Sweet Courses

Frozen raspberry soufflé

Served hot.

Furred game

Haunch of venison with porcini mushrooms

Haunch : leg.

Veal

Braised cushion of veal

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Condiments

Pickles

Seafish

Grilled sea bass with fennel and star anise

Freshwater fish

Pike-perch mousseline with crayfish

Mushrooms, Vegetables, Pasta and Rice

Spinach and goat cheese lasagna

Cold starters

Crab stuffed avocado

Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.