All dishes:

Consommé and Soup

Frog legs veloute

Velouté  : soup with cream and egg yolk added.

Mushrooms, Vegetables, Pasta and Rice

Pasta with white truffle

Cheeses

Edam

Netherlands. Semi-hard pasteurized cow's milk cheese.

Cold starters

Zucchini bread

Beef

Estouffade of beef

Estouffade : cooked slowly with very little liquid in a closed container.

Cold starters

Zucchini and smoked salmon terrine

Freshwater fish

Artic char with cream sauce

Cream sauce : Bechamel sauce with cream.

Desserts

Puits d’amour

Hollowed round cake in puff pastry or choux pastry stuffed with jam (apricot, raspberry or redcurrant jelly) or custard and topped with caramel or icing sugar.

Pizza, Quiche, Tart and Pie

Munster quiche

Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.

Shellfish and Seafood

Langoustines and scallops skewers

Desserts

Strawberry and rhubard tart

Cheeses

Cancoillotte

France. Franche-Comté. Lorraine. Luxembourg.
Runny cheese made from skimmed milk curd.

Cheeses

Pressed cheese uncooked

Beef

Bordeaux style grilled rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Desserts

Neigeux with strawberry

Whipped egg whites folded with runny cream cheese and covered with strawberries and fruit purée.

Warm starters

Spinach and ricotta quiche

Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.

Sea fish

Grilled red mullet in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Main meals

Tablier de sapeur

France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Gras-double (tripe cooked with onions) cooked in broth and marinated in white wine before being cut into a triangle and then breaded and fried.
Usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.

Poultry

Duck in salt crust

Game birds

Roast woodcock and mixed fried porcini and chanterelle

Offal and tripe

Tripe

Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

Sea fish

Roasted sea bass with gravy

Gravy : sauce made from the juices that run naturally during cooking with wheat flour or cornstarch.

Sheep and Goats

Braised lamb chops with rosemary

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..