All dishes:

Pizza, Quiche, Tart and Pie

Roquefort cheese pie

Veal

Veal chop milanesa

Milanesa : with a Parmesan breadcrumb crust.

Salads

Tuna Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

Game birds

Quail fillet 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.

Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

Beef

Bordeaux style rump steak

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sea fish

Herring roe

Desserts

Neigeux with strawberry

Whipped egg whites filled with cottage cheese, topped with strawberries and a fruit coulis.

Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

Cheeses

Dôme du Poitou

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Shellfish and Seafood

Scallops with porcini

Cheeses

Sheep’s milk cheese with quince jelly

Sheep and Goats

Roasted rack of lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Others

Frog legs with chanterelles

Sheep and Goats

Milk fed lamb fillet with thymes

Sheep and Goats

Lamb with spring vegetables and Soubise sauce

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

Main meals

Chicken tajine with prunes

Tajine : stew of vegetables, fish or meat.

Sea fish

Rollmops

Herring fillet marinated in water, white vinegar, salt, onion, pepper, mustard, and sometimes white wine, rolled into a cylindrical shape, often around an onion, a pickled gherkin, or sauerkraut.

Sea fish

Honey glazed salmon with lemon

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.
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

Redcurrant meringue cake

Freshwater fish

Poached trout in white wine

Poultry

Chicken supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Poultry

Duck confit with lentils