All dishes:

Cheeses

Pierre Robert

France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Cheeses

Fresh goat cheese with garlic and herbs

Desserts

Quince meringue tart

Shellfish and Seafood

Scallops with cider

Main meals

Vegetable curry

Base : eggplant, zucchini, potato , etc

Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Cold starters

Meze

Eastern Mediterranean.
Small dishes (ten to one hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or family meal to accompany alcoholic beverages.

Sea fish

Sea bream with saffron

Shellfish and Seafood

Fines de claire oyster with caviar

Sea fish

Two kinds of salmon aumoniere

Beef

Braised beef cheek with mashed potato

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

Warm starters

White truffle raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Poultry

Roast chicken with rosemary

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

Sea fish

Grilled sea bass with lemon

Main meals

Fish and chips

Breaded fish with fries.

Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

Poultry

Turkey cutlet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Offal and tripe

Roasted veal sweetbreads with mushrooms

Sea fish

Sea bream with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Poultry

Roasted capon en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Poultry

Squab with vanilla

Main meals

Dim sum shrimp

Dish of small bites or individual portions served in small bamboo steamers or on small plates.

Shellfish and Seafood

Lobster parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.