All dishes:

Consommé and Soup

Aigo boulido

France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.

Shellfish and Seafood

Squid stewed in their ink with pasta

Salads

Warm goat cheese salad

Mushrooms, Vegetables, Pasta and Rice

Pasta with pistou sauce

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Shellfish and Seafood

Bay scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Mushrooms, Vegetables, Pasta and Rice

Karnıyarık

Turkey.
Stuffed eggplants with garlic, onion, parsley, pepper, tomato and ground meat.

Desserts

Poirat du Berry

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

Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Main meals

Pad thai

Thailand.
Wok-fried rice noodles with grilled shrimp, bean sprouts, scrambled egg, crumbled tofu, in a nam pla (fish sauce) dressing.
Served with a sweet lime-based sauce.

Salads

Caux-style salad

Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.

Desserts

Cream puffs

Mushrooms, Vegetables, Pasta and Rice

Eggplant caviar

Consommé and Soup

Fish soup

Desserts

Chocolate and hazelnut tart

Sauces

Ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Cold starters

Aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Cold starters

Goat cheese charlotte

Desserts

Pear in parchment

Veal

Blanquette de veau with mushrooms

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.

Desserts

Raspberry with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Cheeses

Dôme du Poitou cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

Others

Sautéed frog legs with garlic and basil

Sheep and Goats

Roasted lamb chops

Shellfish and Seafood

Bay scallops cassolette porcini mushrooms

Cassolette : individual container for presenting a dish.