All dishes:

Desserts

Coffee sponge cake

Desserts

Caramelized apple tart with vanilla ice cream

Salads

Thai beef salad

Slices of marinated grilled beef served with crunchy vegetables, fresh herbs (mint, coriander), red onions, and a spicy Thai dressing made with lime juice, fish sauce, and chili.

Pizza, Quiche, Tart and Pie

Button mushroom tart

Sauces

Hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Mushrooms, Vegetables, Pasta and Rice

Potato croquettes

Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Beef

Oxtail with carrots

Sheep and Goats

Lamb with anchovies

Sea fish

John Dory with cream sauce

Cream sauce : béchamel sauce with cream.

Warm starters

Vol-au-vent financiere

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Sauces

Mayonnaise

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

Desserts

Redcurrant meringue tart

Poultry

Roasted spring chicken

Consommé and Soup

Tom yum soup

Laos. Thailand.
Thai salad containing various spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, chilies, and fish sauce, presented as a soup.

Game birds

Quail salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Main meals

Scallop sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Offal and tripe

Veal sweetbreads in parchment

Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Shellfish and Seafood

Bay scallops with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

Poultry

Bresse fattened chicken with fresh cream

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.