All dishes:

Desserts

Walnut caramel tart

Cheeses

Écume De Wimereux with black truffle

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

Desserts

Strawberry almond tart

Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Roasted squab with fresh figs

Sea fish

Hake fillet with meunière sauce

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

Veal

Veal chop with gremolata

Gremolata : chopped parsley with garlic and grated lemon zest.

Warm starters

Salmon puff pastry with a julienne of vegetables

Julienne : vegetables cut into batons.

Cheeses

Mozzarella di Bufala Campana

Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.

Cheeses

Checy

France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.

Poultry

Chicken supreme with black truffle slices

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

Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

Sheep and Goats

Lamb with mashed potato

Sea fish

Pavé of salmon with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Mushrooms, Vegetables, Pasta and Rice

Black truffle risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Sea fish

Salmon quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

Offal and tripe

Merguez frites

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

Beef

Grilled flank steak

Sea fish

Catalan anchovies

Beef

Grilled beef tenderloin and bone marrow

Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Cold starters

Pike-perch terrine

Served cold.

Salads

Lobster salad with citrus

Shellfish and Seafood

Cockles and scallops cassolette

Cassolette : individual container for presenting a dish.