All dishes:

Sea fish

Salt-crusted sea bass

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sauces

Piquante sauce

Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.

Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

Sea fish

Sole with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Cold starters

Eggs with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Shellfish and Seafood

Langoustines with curry sauce

Curry sauce : velouté curry and cream.

Main meals

Stuffed tomatoes

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

Mushrooms, Vegetables, Pasta and Rice

Meat lasagna

Main meals

Corn dog

Canada. United States.
Smoked sausage coated in batter and served on a stick.
Served with ketchup, mayonnaise or mustard.
Served hot.

Beef

Beef tenderloin with bone marrow

Pork

Jambonneau confit

Jambonneau : small ham or boneless shank.

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.

Pork

Pork roast 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.

Shellfish and Seafood

Squid skewers and leek fondue

Shellfish and Seafood

Scallops with melted butter and parsley

Salads

Fresh goat cheese salad

Offal and tripe

Braised veal sweetbreads

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Crème brûlée with black truffles

Desserts

Apricot meringue tart

Sea fish

Turbot with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Mushrooms, Vegetables, Pasta and Rice

Sauteed horn of plenty mushrooms

Pizza, Quiche, Tart and Pie

Asparagus flan

Shellfish and Seafood

Clams with mariniere sauce

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

Desserts

Chestnut cream