All dishes:

Others

Fried frog legs

Warm starters

Spinach and ricotta quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Warm starters

Sautéed duck foie gras escalope with porcini mushrooms

Sea fish

Baked sea bream with Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Cheeses

Gratte-paille

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

Freshwater fish

Fish quenelles with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Desserts

Pineapple with kirsch sirup

Sea fish

Lemon sole goujonnettes

Goujonnette : small fish fillet cut on the bias.

Cheeses

Soumaintrain refined with blackcurrant and blackcurrant liqueur

France. Bourgogne-Franche-Comté.
Soumaintrain stuffed with blackcurrant berries soaked in blackcurrant liqueur.
Ripening : 2 to 3 days.

Poultry

Duck breast with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Desserts

Tart with candied citrus fruits

Sea fish

Shad with sorrel

Shad stuffed with a preparation made from sorrel leaves.

Desserts

Chocolate and morello cherry tart

Poultry

Pigeon salmis

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

Game birds

Young partridge with porcini mushrooms

Young Partridge : under 8 months old.

Cheeses

Crumbly Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 to 8 weeks.

Cold starters

Lobster paté

Served cold.

Main meals

Chicken tajine with almonds and dates

Tajine : stew of vegetables, fish or meat.

Veal

Roasted provençal rack of veal

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

Desserts

Caramel and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Freshwater fish

Lyon style pike quenelles

Desserts

Doughnuts

Beef

Tournedos Rossini with porcini mushrooms

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

Scallops with a julienne of vegetable

Julienne : vegetables cut into batons.