All dishes:

Shellfish and Seafood

Bordeaux style Bay scallops

Bordeaux : shallots, parsley and white wine.

Cheeses

Shepherd’s delight

United States. Pennsylvania.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.

Desserts

Walnut caramel meringue tart

Beef

Rump steak with Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Others

Frog legs with white wine

Desserts

Eggs in snow with raspberry

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Shellfish and Seafood

Bay scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Sheep and Goats

Roast baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Pizza, Quiche, Tart and Pie

Pheasant pie

Sauces

Anchovy toast

Desserts

Candied pineapple sable and fresh coriander

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Veal

Veal grenadine with mushrooms

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

Sea fish

Roasted turbot with black truffles and cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Sautéed bay scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Freshwater fish

Roasted pike-perch with beurre blanc sauce

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

Desserts

White chocolate mousse

Main meals

Cassoulet with goose confit

Offal and tripe

Veal sweetbreads with Perigord black truffle

Shellfish and Seafood

Oysters gratin with Parmesan

Main meals

Aligot

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Sea fish

Sole fillets with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Poultry

Duck a l’orange with celery purée

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

Desserts

Custard tart

Shortcrust pastry filled with egg custard, baked in the oven.