All dishes:

Cold starters

Provencal aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
Anchovies, olives, peppers with tomato and Provencal herbs in jelly.

Main meals

Dauphiné raviole with fresh cream

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Freshwater fish

Fish quenelles with Nantua sauce

Nantua sauce: fish velouté with tomato soup and crayfish butter.

Sea fish

Sole bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Desserts

Fresh fruit tart

Beef

Beef tagliata

Italy.

Appetizers

Caviar canapé

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Desserts

Pineapple bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Freshwater fish

Poached trout in white wine

Mushrooms, Vegetables, Pasta and Rice

Stuffed eggplant

Pair according to the stuffing.

Desserts

Yoghurt cake

Desserts

Almond pie

Desserts

Florentins

Crispy biscuit made with a thin layer of chocolate covered with a mixture of almonds, crème fraîche, candied orange peel and honey.

Beef

Grilled beef with pommes paillasson and peppercorn sauce

Pomme paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

Poultry

Peking fattened chicken with sweet spices

Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Sea fish

Roasted John Dory in a beurre blanc sauce

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

Game birds

Roasted pheasant with Perigueux sauce

Perigueux sauce : white wine or Madeira reduction with a blond roux and diced black truffles.

Shellfish and Seafood

Scallop carpaccio with citrus

Carpaccio : very thin slices with a dash of lemon and olive oil.

Cooked meats

Country style terrine

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

Beef

Beef daube with carrots

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Mushrooms, Vegetables, Pasta and Rice

Polenta

Desserts

Semolina pudding with candied fruit