All dishes:

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with seafood

Sea fish

Sole fillets with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Rabbit

Roasted young rabbit

Appetizers

Dark chocolate sorbet

Dark chocolate : with more than 70% cocoa.

Cheeses

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.

Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

Cooked meats

Pork pâté

Served cold.

Desserts

Orangettes

Candied orange peel coated in dark chocolate.

Beef

Pan-seared entrecote with french fries

Beef

Entrecote winegrower’s style

Vigneronne sauce : red wine reduction with shallots and butter.

Sea fish

Grilled turbot with basil

Cheeses

Timanoix

France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.

Poultry

Roasted duck leg with chanterelles

Desserts

Chocolate crêpe

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

Desserts

Fruitcake

Sea fish

Sardinade

Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.

Beef

Provençal beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.

Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

Poultry

Black truffle stuffed turkey

Pork

Braised jambonneau

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

Veal

Sautéed veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.