All dishes:

Desserts

Peach bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Veal

Veal chop with chanterelles

Shellfish and Seafood

Roasted lobster with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Desserts

Mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

Mushrooms, Vegetables, Pasta and Rice

White truffle

Pork

Pork chop with caramelized apples

Desserts

Eton mess with red and black fruits

Sea fish

Grilled sea bream a l’unilateral with spices

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Poultry

Duck a l’orange with celery purée

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Offal and tripe

Lamb kidneys and red wine

Kidneys pan-fried in oil and braised in wine.

Shellfish and Seafood

Saintonge mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Cooked meats

Lonzu

France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.

Beef

Roast beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Desserts

Chestnut cream cake

Fruits

Wild strawberries

Shellfish and Seafood

Crab claws with mayonnaise

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

Desserts

Banana and coconut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Main meals

Fish curry

Desserts

Gratinated raspberry tart

Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Desserts

Apple crêpe cake

Pizza, Quiche, Tart and Pie

Leek and Chaource cheese tart