All dishes:

Ice cream and sorbets

Iced parfait with almond brown nougat

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Cooked meats

Andouillette with red wine

Andouillette cooked with red wine and deglazed with cream.

Cold starters

Beef cheek terrine

Desserts

Fruit tabbouleh

ruits : citrus fruits, mango and apple sweetened with orange blossom honey.

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

Offal and tripe

Veal kidney with rosemary

Poultry

Salt-crusted poultry

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Beef

Grilled beef tenderloin

Mushrooms, Vegetables, Pasta and Rice

Chanterelle with cream

Poultry

Duck a l’orange with dauphine potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Eggs

Mushroom omelette

Offal and tripe

Bordeaux style veal kidney

Kidney cooked in red wine and finished with Bordelaise sauce.

Poultry

Peking duck with sweet spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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.

Mushrooms, Vegetables, Pasta and Rice

Seafood pasta

Main meals

Spicy fondue

Fondue made with Gruyère, red and green bell peppers, and chili pepper.

Warm starters

Apple and Camembert cheese gratin

Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Roast beef with bone marrow

Appetizers

Cheese bites

Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.

Sea fish

Marinated herring dieppoise

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Sauces

Charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

Cold starters

Sautéed goose foie gras escalope with figs

Poultry

Duckling Montmorency

Duckling served with a sauce made from poultry velouté and Montmorency cherries.