All dishes:

Main meals

Gratin dauphinois with black truffle

Dish based on scalloped potatoes, garlic and fresh cream.

Cheeses

Montasio

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind (Fresco : two months maximum, Mezzano : five to ten months, Stagionato : ten to eighteen months, Stravecchio : minimum of eighteen months).

Sea fish

Roasted sole with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Grilled lamb 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.

Cheeses

Maroilles

France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.

Appetizers

Savory petits fours

Cheeses

Écume De Wimereux with black truffle

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

Rabbit

Rabbit with chanterelles

Freshwater fish

Trout in court-bouillon

Pork

Diots with cabbage

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Sheep and Goats

Roast lamb with herbs

Shellfish and Seafood

Langoustine gratin

Poultry

Spit roasted Bresse chicken

Appetizers

Shrimp and lemon juice

Salads

Lobster salad with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.

Poultry

Roasted duck with peas

Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Poultry

Geline with chanterelle

Geline : chicken from Touraine.

Desserts

Roasted pineapple with vanilla

Shellfish and Seafood

Crayfish tails

Freshwater fish

Trout 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.

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Fruits

Roasted and salted almonds