All dishes:

Desserts

Griottines yule log

Griottines : cherries macerated in a kirsch liqueur.

Desserts

Praline merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Sea fish

Grilled red mullet with an anchovy butter

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Desserts

Cottage cheese and sugar

Shellfish and Seafood

Bay scallops cassolette porcini mushrooms

Cassolette : individual container for presenting a dish.

Mushrooms, Vegetables, Pasta and Rice

Hummus

Mashed chickpeas and tahini (sesame paste) seasoned with garlic, salt, and lemon juice.
Served with olive oil.

Desserts

Mont-blanc

Meringue cake covered with Chantilly cream and topped with chestnut cream, then dusted with icing sugar.

Pork

Pork filet mignon with prunes

Main meals

Lamb tajine with apricots

Tajine : stew of vegetables, fish or meat.

Ice cream and sorbets

Iced parfait with almond brown nougat

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Cheeses

Brie de Meaux stuffed with pistachios

Poultry

Warm duck foie gras with white grapes

Cheeses

Goat cheese marinated in white wine

Dry goat cheese soaked in white wine.

Desserts

Pear meringue tart

Poultry

Cold duck confit

Freshwater fish

Roasted pike-perch fillets

Veal

Veal grenadine with mushrooms

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

Desserts

Red wine poached pear

Game birds

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cheeses

French gruyère

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.
Pressed and cooked cheese made from raw cow's milk containing holes ranging in size from a pea to a cherry.
Ripening : 4 months minimum.

Veal

Braised cushion of veal

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Camisard

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind wrapped in a thin slice of bacon, can be heated in the oven or in a pan.
Dish usually served with a green salad.

Cold starters

Zucchini and smoked salmon terrine

Served cold.

Sea fish

Raw salmon with asparagus