All dishes:

Veal

Veal escalope with cream sauce and mushrooms

Poultry

Poultry with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Sea fish

Sea bass with horn of plenty in parchment

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

Pizza, Quiche, Tart and Pie

Pissaladiere

Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.

Salads

Mushroom salad

Sea fish

Grilled sea bass fillets

Main meals

Matelote with riesling

Matelote : white wine reduction with fish stock and mushrooms.

Mushrooms, Vegetables, Pasta and Rice

Seven-vegetable couscous with herb broth

Steamed wheat semolina served with a vegetable stew (purple artichoke, carrot, zucchini, fava bean, turnip, green pea, tomato) accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo

Italy. United States.
Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Shellfish and Seafood

Spiny lobster 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.

Cooked meats

Oreiller de la Belle Aurore

Terrine of different meats baked in the oven, coated in gelatin, in a pastry crust.
Served cold.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti alle vongole

Pasta with clams and persillade sauce.

Shellfish and Seafood

Bay scallops with lime

Sea fish

Grilled sea bream with a julienne of vegetable

Julienne : vegetables cut into batons.

Salads

Crab and grapefruit salad

Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallot and butter.

Sea fish

Salmon aumoniere

Main meals

Salted pork with lentils

Salt pork : salt-cured pork.

Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

Shellfish and Seafood

Blanquette of bay scallop blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Desserts

Chocolate Saint-Honoré

Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Cooked meats

Salami with green olives

Beef

Lucullus tongue

Mille-feuille of smoked beef tongue slices and duck foie gras.