All dishes:

Desserts

Coffee and chocolate charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Desserts

Caramel and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Poultry

Spatchcocked pigeon

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Sea fish

Grilled sea bass and potatoes with black truffle

Veal

Veal escalope with sage

Desserts

Mirabelle plum bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Salads

Tomato salad with garlic and parsley

Sea fish

Grilled sea bass with fennel and beurre blanc sauce

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

Desserts

Confit apple

Sauces

Beurre blanc sauce

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

Sea fish

Haddock brandade

Brandade : mixture of fish and olive oil.

Poultry

Pigeon with vegetables

Sea fish

Grilled red mullet

Desserts

Oreillettes

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and dusted with powdered sugar.

Poultry

Danish roast goose

Roast goose stuffed with onion, apple and prunes.

Shellfish and Seafood

Bay scallops with tarragon

Desserts

Peach upside-down cake

Sea fish

Sea bream fillets in parchment

Sea fish

Shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Poultry

Potato salad with duck confit

Shellfish and Seafood

Provençal Bay scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Apple omelette

Pork

Grilled chipolatas

Desserts

Chocolate and candied chestnuts sponge cake