All dishes:

Appetizers

Shrimp and lemon juice

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with seafood

Desserts

Red berry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Cheeses

Gran Canaria

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with an olive oil washed rind.
Ripening : 2 years.

Veal

Veal medallion with porcini mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Sea fish

Grilled sea bream with a julienne of vegetable

Julienne : vegetables cut into batons.

Warm starters

Gruyère cheese soufflé

Served hot.

Shellfish and Seafood

Baked oysters with curry sauce

Curry sauce : velouté curry and cream.

Sauces

Peppercorn sauce

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

Sea fish

Sea bream fillets in parchment

Beef

Bordeaux style entrecote with porcini mushrooms

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Desserts

Pineapple trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Desserts

Spiced pear upside-down cake

Poultry

Lemon chicken

Piece of chicken marinated in lemon before cooking.

Pork

Pork filet mignon with duck foie gras

Mushrooms, Vegetables, Pasta and Rice

Spinach

Desserts

Pear charlotte with caramel custard

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Desserts

Pear pound cake

Shellfish and Seafood

Sautéed scallops

Shellfish and Seafood

Bay scallops in 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

Fontainebleau with strawberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Beef

Braised oxtails in red wine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Sea fish

Adour smoked salmon

Game birds

Spit-roasted woodcock