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All dishes:
Meal families
Consommés, Broths and Soups
Watermelon gazpacho
Gaspacho : soup made from blended raw vegetables and served cold.
Appetizers and Amuse-bouches
Vegetable samosa
Samosa : triangular pastry filled with spiced vegetables (carrot, onion, peas, potato, etc) and spices (coriander, turmeric, chili), with thin, golden and crispy dough.
Main courses
Ratatouille
Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.
Desserts and Sweet Courses
Apple bourdaloue
Apple and frangipane pie sprinkled with crushed macaroons.
Pork
Peking pork
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Cured Meats
Poultry paté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
Feathered game
Provençal quail skewers
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Cheeses
Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
Seafish
Salmon with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.