All dishes:

Shellfish and Seafood

Roasted lobster with vanilla

Desserts

Crepe Suzette

Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.

Sea fish

Salmon tartare with sweet spices

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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.

Poultry

Poultry with mushrooms

Shellfish and Seafood

Moules marinière

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Sheep and Goats

Knuckle of lamb confit with rosemary honey

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Rabbit

Wild rabbit stew with grilled polenta

Sea fish

Grilled shad with sorrel sauce

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

Desserts

Fruit blancmange

Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.

Warm starters

Spanakopita

Greece.
Phyllo pastry stuffed with spinach with shallot, egg, onion, feta or ricotta.

Freshwater fish

Smoked trout

Desserts

Apple charlotte

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

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.

Desserts

Ttriple chocolate and candied chestnut crêpe aumoniere

Poultry

Spit-roasted capon

Mushrooms, Vegetables, Pasta and Rice

Seafood rice

Desserts

Quince and Roquefort cheese tart

Beef

Sautéed rib steak

Rib steak : rib of beef with bone attached.

Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Sauces

Porcini mushroom cream sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Sea fish

Sea bass with fennel

Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Shellfish and Seafood

Fines de claire oyster with caviar

Pizza, Quiche, Tart and Pie

Endive and scallops tart