All dishes:

Main meals

Moules frites

Eggs

Cep omelette

Sea fish

Steamed John Dory

Offal and tripe

Sautéed veal kidney with vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Sea fish

Grilled shad

Shellfish and Seafood

Steamed mussels with pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

Offal and tripe

Bordeaux style lamb kidneys

Kidney cooked in red wine and topped with bordelaise sauce.

Offal and tripe

Veal sweetbreads with asparagus tips

Pizza, Quiche, Tart and Pie

Sicilian pizza

Pizza made with anchovies, onion, tomato, herbs, and cheeses (Caciocavallo and Tomme).

Cold starters

Shrimp 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.

Freshwater fish

Roasted pike with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Desserts

Candied orange crema catalana

Beef

Roasted beef cut with pepper sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Warm starters

Sautéed duck foie gras escalope with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Desserts

Raspberry miror glaze cake

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

Shellfish and Seafood

Bay scallop stew with curry

Main meals

Cod rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Desserts

Caramelized baked apple

Salads

Avocado and prawn salad

Offal and tripe

Veal sweetbreads with white truffle

Poultry

Gaston Gérard chicken

France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, crème fraîche, Dijon mustard, paprika and Burgundy white wine.

Sheep and Goats

Lamb with spring vegetables and Soubise sauce

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.