All dishes:

Freshwater fish

Grillled pike

Sauces

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

Poultry

Braised duck with turnips

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

Shellfish and Seafood

Scallops and persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Mushrooms, Vegetables, Pasta and Rice

Dauphine potatoes

Desserts

Almond cream and tangy fruits tart

Cold starters

Chicken aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Cheeses

Munster au cumin

Poultry

Squab with porcini mushrooms and olives

Veal

Roasted rack of veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Condiments

Pickles

Desserts

Chocolate and passion fruit trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Sheep and Goats

Shoulder of lamb with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Desserts

Pears cassolette with white wine

Cassolette : individual container for presenting a dish.

Cheeses

Soumaintrain

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.

Sea fish

Turbot with orange sauce

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

Sea fish

Grilled darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Shellfish and Seafood

Oysters Rockefeller

Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.

Shellfish and Seafood

Lentil and mussel cream soup

Desserts

Hot and cold caramelized pineapple

Sauces

Mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Game birds

Roasted pheasant with porcini mushrooms

Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

Pork

Marinated confit pork belly with sweet spices and olive oil

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.