All dishes:

Shellfish and Seafood

Lobster à la parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Desserts

Cherry meringue cake

Poultry

Black truffle stuffed turkey

Desserts

Caramel mille-feuille

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.

Shellfish and Seafood

Flat oysters

Freshwater fish

Eel in red wine

Eel cut into pieces and cooked in red wine.

Sheep and Goats

Roasted leg of lamb with rosemary

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sea fish

Poached darne of salmon with hollandaise sauce

Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Poultry

Chicken with chanterelles

Poultry

Roasted capon with black truffle and porcini mushrooms

Desserts

Devil’s food cake

Chocolate layer cake filled with chocolate cream and covered with chocolate icing.

Desserts

Molten chocolate cake

Sea fish

Sea bass fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Pork

Pork filet mignon with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Sea fish

Sea bass fillets with fennel and star anise

Main meals

Provençal tuna gratin

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

Sea fish

Grilled sea bass fillets with shellfish

Cheeses

Aged brick

United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.

Beef

Beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

Pork

Pork roast with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Veal

Provençal veal tendron

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

Cheeses

Pecorino Toscano stagionato

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.

Others

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).