All dishes:

Shellfish and Seafood

Marinated scallops in olive oil and lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Poultry

Duck breast Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Shellfish and Seafood

Prawn aumoniere

Prawn meat cooked in filo pastry.

Pizza, Quiche, Tart and Pie

Fennel and salmon tart

Desserts

Chocolate yule log with pistachio cream

Sea fish

Red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Sea fish

Toro

Toro : belly of large tuna.

Desserts

Blackcurrant miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Desserts

Exotic fruit yule log

Sheep and Goats

Roasted shoulder of lamb and mixed herbs

Sea fish

Sautéed sea bass

Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Goose foie gras in brioche

Served hot.

Desserts

Vanilla religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

Pork

Grilled pig’s trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Game animals

Venison salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cooked meats

Mortadella

Italy. Emilia-Romagna. Lombardy.
Charcuterie product made from pork, breadcrumbs, olives, pistachios, and butter.

Cheeses

Fleur d’Audresselles

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a salted water washed rind and colored with annatto.
Ripening : 4 to 6 weeks.

Beef

Tagliata

Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

Sheep and Goats

Lamb fillet with potatoes

Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

Pork

Pork filet mignon with lemongrass

Desserts

Dessert with candied fruits

Cold starters

Tzatziki

Greece. Turkey.
Mezze made with sheep’s or goat’s yogurt, mixed with cucumber, garlic, salt, olive oil, and sometimes lemon juice, dill, fennel, mint, and parsley.
Often served with pita bread and olives.
Always served cold.