All dishes:

Poultry

Roasted guinea fowl with mushroom

Sauces

Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Cold starters

Crab aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Poultry

Duck a l’orange with spices

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Sheep and Goats

Lamb noisette and mushrooms

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

Cheeses

Olivia

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron.
Soft-ripened cheese made from raw goat's milk, flavored with black olive paste and decorated with an olive and two savory leaves.

Game birds

Pheasant with fresh cream

Desserts

Flan

Flan : eggs beaten into milk and flour, baked in the oven.

Mushrooms, Vegetables, Pasta and Rice

Carrots Vichy

Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.

Salads

Caprese salad skewers

Warm starters

Langoustine raviole with flat leaf parsley

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Shellfish and Seafood

Scallops gratin with saffron

Desserts

Almond and grapefruit tart

Main meals

Moussaka

Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.

Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

Sea fish

Sea bream carpaccio with lemon

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

Pork

Grilled pig’s trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Veal

Roasted veal chop with tarragon

Poultry

Duck breast with peaches

Salads

Parisian salad

Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.
Seasoned with a parsley and pickled gherkin vinaigrette.

Warm starters

Vegetable nems

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.

Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Pizza, Quiche, Tart and Pie

Perigord-style tart with porcini mushrooms and duck gizzards

Cold starters

Eggplant caviar with tomato