All dishes:

Rabbit

Rabbit a la provençale

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Red berry dessert

Cold starters

Meze

Eastern Mediterranean.
Small dishes (ten to one hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or family meal to accompany alcoholic beverages.

Salads

Lyonnaise salad

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.

Desserts

Chestnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Desserts

Rhubarb compote

Beef

Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms

Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Fruits

Apple

Cooked meats

Poultry pâté

Served cold or at room temperature.

Sea fish

Red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Walnut caramel tart

Desserts

Apple tart and vanilla ice cream

Cold starters

Avocado with shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Desserts

Angel’s food cake

A type of vanilla sponge cake often served covered with red berry coulis and strawberries.

Poultry

Roast spring chicken with morel mushrooms

Poultry

Poached chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with vinaigrette

Desserts

Apricot marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

Main meals

Three cheese fondue

Fondue made with Beaufort, Comté, and Emmental cheeses.

Sea fish

Cold salmon mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Poultry

Guinea fowl with paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

Cold starters

Oyster tartare

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

Pizza, Quiche, Tart and Pie

Vegetables quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.