All dishes:

Veal

Veal grenadine with mushrooms

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

Pizza, Quiche, Tart and Pie

Touraine-style quiche

Quiche made with shortcrust pastry filled with a mixture of eggs, cream, Rillettes de Tours, and rillons.
Rillons : pieces of pork slowly cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Desserts

Rhubarb tart with nougat

Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Pizza, Quiche, Tart and Pie

Fish pie

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti alle vongole

Pasta with clams and persillade sauce.

Shellfish and Seafood

Roasted spiny lobster with sweet spices

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.

Desserts

Pear and blue cheese tart

Sheep and Goats

Grilled lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Shellfish and Seafood

Bay scallop carpaccio with black truffle oil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Poultry

Squab with porcini mushrooms and grilled duck foie gras

Shellfish and Seafood

Roasted prawns

Desserts

Brioche

Sheep and Goats

Lamb with beans

Main meals

Chicken waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Desserts

Devil’s food cake

Chocolate layer cake filled with chocolate cream and covered with chocolate icing.

Consommé and Soup

French onion soup gratinee

Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.

Desserts

Red berry 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.

Cold starters

Pike mousse with Nantua sauce

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

Shellfish and Seafood

Bay scallop tartare with lime and curry sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.

Desserts

Roasted peaches in muscat dessert wine

Sauces

Paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

Sea fish

Grilled salmon with herbs