All dishes:

Cooked meats

Oreiller de la Belle Aurore

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

Pork

Porchetta

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.
Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.
Eaten cold, sliced or pan-fried with oil and tomato.

Cheeses

Bleu du Vercors-Sassenage

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Soft blue cheese made from cow's milk.
Ripening : at least 3 weeks.

Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Desserts

Grape tart

Others

Shrimp guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Poultry

Duck confit with eggplant salad

Game animals

Haunch of venison with poivrade sauce

Haunch : leg.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Cooked meats

Rabbit pâté with prunes

Served cold or at room temperature.

Sea fish

Sole with beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Sea fish

Sautéed sea bass

Main meals

Chicken tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Poultry

Duck with red curry

Red curry : complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.

Shellfish and Seafood

Sautéed bay scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Sea fish

Monkfish tail with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Mushrooms, Vegetables, Pasta and Rice

Endive with Bechamel

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Freshwater fish

Pike quenelles with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Desserts

Alsatian-style apple tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

Poultry

Chicken supreme with morels

Poultry supreme : all the white meat from the breast and wings of poultry.

Offal and tripe

Veal sweetbreads with asparagus

Sea fish

Grilled pavé of tuna with herbs

Pizza, Quiche, Tart and Pie

Chicken and porcini mushroom pie

Salads

Chicken liver salad

Sauces

Kerkenaise sauce

Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.