All dishes:

Sheep and Goats

Blanquette of lamb with fresh mint

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
The dish is served with pasta, potatoes, or rice, often complemented with mushrooms.

Pork

Pork filet mignon with porcini mushrooms

Pork

Grilled pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

Salads

Mesclun

Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.

Mushrooms, Vegetables, Pasta and Rice

Tomato

Mushrooms, Vegetables, Pasta and Rice

Carrots Vichy

Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.

Game birds

Roasted pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Veal

Wiener Schnitzel

Veal coated in breadcrumbs and fried.

Poultry

Spatchcocked chicken with herbes de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Desserts

Exotic fruit dessert

Shellfish and Seafood

Lobster Newberg

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

Poultry

Spatchcocked chicken with garlic and rosemary

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Desserts

Fruit tart with jam

Desserts

Grapefruit cream

Shellfish and Seafood

Langoustine and bay scallop skewers

Game birds

Thrushes cassolette with black olive

Cassolette : individual container for presenting a dish.

Offal and tripe

Sautéed veal sweetbreads with chanterelle

Consommé and Soup

Zurrukutuna

Basque Country.
Soup made with cod, peppers and garlic.

Salads

Chicken liver salad

Shellfish and Seafood

Oysters with caviar

Poultry

Duck hearts skewers

Cheeses

Sainte-Maure de Touraine

France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.
Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.
Ripening : 10 days minimum.

Condiments

Saffron

Game birds

Roast quail with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.