All dishes:

Poultry

Roast guinea fowl with figs

Poultry

Mi-cuit duck foie gras with quince jelly

Served cold.

Beef

Tournedos Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Cold starters

Ham aspic

Slice of ham around an egg in jelly made from a meat stock or consommé.

Poultry

Pigeon with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Poultry

Roasted capon with figs

Sheep and Goats

Roasted rack of lamb with herbes de Provence

Desserts

Raspberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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.

Poultry

Roast chicken

Sea fish

Grilled sea bass with herbs

Sea fish

Stockfish

Cod salted then air-dried.

Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Seafood risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Shellfish and Seafood

Fritto misto

Fried seafood and vegetables.

Desserts

Basque cake with black jam

Basque Country.
Cake filled with black cherry jam.

Sheep and Goats

Provençal roasted shoulder of lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Sea fish

Grilled brill

Appetizers

Spiny lobster butter canapé

Spiny lobster butter : spiny lobster meat with butter.

Desserts

Baklava

Balkans. Bulgaria. Greece. North Africa. Middle East. Turkey…
Dessert made of several layers of thin phyllo dough sheets separated with melted butter or oil, in which there is a mixture of dried fruits (hazelnuts, walnuts, or pistachios), sometimes finely ground and crushed spices (cloves), then immersed in a sweet liquid (water with lemon juice, orange blossom, honey, rose, etc).

Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Shellfish and Seafood

Bay scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Warm starters

Salmon puff pastry with a julienne of vegetables

Julienne : vegetables cut into batons.

Fruits

Grapefruit