All dishes:

Shellfish and Seafood

Spiny lobster with morels

Shellfish and Seafood

Oysters with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Game birds

Grilled wood pigeon à la goutte de sang with porcini

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Desserts

Pineapple carpaccio topped with caramel

Beef

Bordeaux style rib steak

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

Poultry

Stuffed capon with mushroom and chestnuts

Desserts

Chocolate marquise with caramel sauce

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

Shellfish and Seafood

Grilled lobster with lemon

Poultry

Squab with porcini mushrooms

Desserts

Bugnes lyonnaises

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Regional donut variety.

Sauces

Melted butter sauce

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Cheeses

Mascaré de Banon

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.

Main meals

Seafood platter

Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Shellfish and Seafood

Bay scallops with supreme sauce

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

Cheeses

Gorgonzola piccante

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : 3 months minimum.

Cold starters

Goose foie gras mille-feuille

Desserts

Petit four frais

Desserts

Strawberry Saint-Honoré

Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Beef

Beef tenderloin en croûte with morel mushrooms

Sea fish

Grilled brill

Cheeses

Estrella La Peral

Spain. Asturias.
Blue cheese made from pasteurized cow's milk.
Ripening : 4 to 8 weeks.

Shellfish and Seafood

Grilled shrimp cocktail

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.