All dishes:

Sauces

Barbecue sauce

Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.

Poultry

Sautéed duck foie gras with black truffle

Served hot.

Desserts

Pistachio baklava

Shellfish and Seafood

Lobster medallion en Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Sheep and Goats

Salt-crusted lamb

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Beef

Grilled hanger steak with french fries

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

Condiments

English mustard

Sheep and Goats

Provençal lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Sauces

Snail butter

Butter with garlic, shallot and parsley.

Cheeses

Bergamino di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo's milk with a bloomy rind.

Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Mushrooms, Vegetables, Pasta and Rice

Vegetable macédoine with mayonnaise

Veal

Veal paupiettes with fresh cream

Sheep and Goats

Lamb fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Cheeses

Beaufort with nuts

Others

Spring roll

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Desserts

Trianon

Almond cake base topped with crunchy praline and chocolate mousse.

Shellfish and Seafood

Lobster à l’américaine

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."

Cheeses

Mascarpone

Italy. Lombardy. Lodi.
Fresh cheese made from buffalo or cow's milk with very high fat content, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.

Cheeses

Coolea Plain

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.

Veal

Veal grenadine with porcini mushrooms and potatoes

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

Game animals

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Eggs

Peasant omelette

Omelet with mushrooms, bacon, potatoes and Comté cheese.