All dishes:

Shellfish and Seafood

Roasted prawns

Shellfish and Seafood

Bay scallop tartare with lime and curry sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.

Desserts

Petit four frais

Pizza, Quiche, Tart and Pie

Acadian tourtière

Canada. Quebec.
A pie made with at least 50% cubed pork meat, flavored with cinnamon and cloves.
The meat can be accompanied by other meats (beef, turkey, game…), celery, bacon, onion, potatoes…

Desserts

Chocolate meringue tart

Game birds

Pheasant with sauerkraut

Desserts

Mirabelle plum tart

Desserts

Opera

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.

Mushrooms, Vegetables, Pasta and Rice

Sautéed green asparagus and morel mushrooms

Desserts

Dark chocolate mousse tart

Tart shell filled with chocolate mousse.
Served cold.

Sauces

Albufera sauce

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Sea fish

Honey glazed salmon with lemon

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.

Cheeses

Idiazábal ahumado

Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 60 days minimum.

Salads

Tabbouleh

Shellfish and Seafood

Sautéed langoustine with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Sea fish

Halibut and salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Shellfish and Seafood

Grilled crab claws

Pork

Barbecued pork

Sea fish

Grilled sea bass

Sea fish

Provençal hake

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

Poultry

Roasted duck with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Sheep and Goats

Milk fed lamb with polenta

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Sea fish

Grilled darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Warm starters

Sautéed duck foie gras escalope with balsamic vinegar