All dishes:

Freshwater fish

Lavaret with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Desserts

Peach crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Pizza, Quiche, Tart and Pie

Cheese pie

Mushrooms, Vegetables, Pasta and Rice

White asparagus with langoustines

Mushrooms, Vegetables, Pasta and Rice

Morel and horn of plenty fricassee

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

Freshwater fish

Pike quenelles with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Shellfish and Seafood

Bay scallop carpaccio with tapenade

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Sea fish

Smoked salmon with juniper berries

Sea fish

Grilled brill

Poultry

Squab with duck foie gras

Desserts

Praline mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Beef

Roasted hanger steak

Warm starters

Sautéed goose foie gras escalope

Salads

Shrimp and citrus salad

Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

Sea fish

Estocafic

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.

Sea fish

Sea bass fillets

Mushrooms, Vegetables, Pasta and Rice

Pickled vegetables

Vegetable pieces (carrot, chayote, lemon, cabbage, green beans, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chili), then vinegarized.

Freshwater fish

Pike-perch with black truffle cream

Desserts

Peach bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Main meals

Tofailles

France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.

Desserts

Fresh pear mousse with citrus juice

Cheeses

Chällerhocker

Switzerland. Saint-Gall.
Pressed and cooked cheese made from cow's milk with a washed rind
Ripening : 8 to 12 months.

Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.