All dishes:

Beef

Hanger steak with shallots

Desserts

Mille-feuille

Pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Game animals

Venison stew

Sheep and Goats

Roast Pyrenees lamb

Cheeses

Sablé de Wissant

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.

Desserts

Blueberry pie

Shellfish and Seafood

Scallops with porcini mushrooms

Desserts

Praline hazelnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Shellfish and Seafood

Bay scallop carpaccio with black truffle oil

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

Sea fish

Cod with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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.

Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.

Sea fish

Marinated salmon with dill

Desserts

White fruit dessert

Desserts

Pears cassolette with white wine

Cassolette : individual container for presenting a dish.

Beef

Beef tournedos with peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Shellfish and Seafood

Squid stewed in their ink with pasta

Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

Salads

Lentil salad with haddock

Sea fish

Grilled sea bream with citrus

Poultry

Braised duck with mushrooms

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

Main meals

Scallop curry

Cheeses

Mont Saint-Francis

United States. Indiana.
Pressed and uncooked cheese made from raw goat's milk with a beer-washed rind (Imperial stout) yellow in color.
Ripening : 3 to 5 months.

Sheep and Goats

Confit shoulder of lamb