All dishes:

Cheeses

Schloss

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with orange washed rind, packed in a wooden box.
Ripening : 5 months.

Poultry

Roasted capon with figs

Cheeses

Bleu du Queyras

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue cheese made from whole raw cow’s milk with a natural rind.
Ripening : 1 month minimum.

Desserts

Calisson

France. Provence-Alpes-Côte d’Azur.
Mixture of candied melon and almond powder with an egg glaze, set on a sheet of unleavened bread.
One of the 13 traditional desserts of Provençal Christmas.

Cold starters

Monkfish pâté

Served cold.

Appetizers

Arancini al burro

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.

Shellfish and Seafood

Langoustine tartare with lime

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Poultry

Roasted duck with red pepper

Poultry

Roasted duckling with green olives

Duckling : young duck.

Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

Freshwater fish

Smoked sturgeon

Sheep and Goats

Roasted leg of lamb and spring garnish

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…

Desserts

Crema catalana

Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Desserts

Pears cassolette with white wine

Cassolette : individual container for presenting a dish.

Shellfish and Seafood

Lobster parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Desserts

Warm citrus fruit tart

Sauces

Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Desserts

Soufflé omelette with apricot

Veal

Roasted veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Shellfish and Seafood

Razor shell with ginger

Sea fish

Grilled red mullet with tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Cold starters

Chicken liver mousse

Sheep and Goats

Saddle of lamb and spring garnish

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…