All dishes:

Main meals

Lamb curry

Desserts

Rhubarb sablé

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Freshwater fish

Pike-perch roast

Offal and tripe

Braised veal sweetbreads with spices

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Salads

Lettuce with fresh cream

Others

Chicken burger

Cheeses

Clothbound Cheddar

Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 7 months minimum.

Cheeses

Saint-Nectaire fermier

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".

Cheeses

Great hill blue

United States. Massachusetts.
Blue cheese made from raw cow's milk.
Ripening : 2 months.

Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

Desserts

Frozen raspberry soufflé

Served hot.

Shellfish and Seafood

Blanquette of scallops with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Cooked meats

Cochonnailles à la lyonnaise

Cochonnailles : charcuterie.

Mushrooms, Vegetables, Pasta and Rice

Linguine alle vongole

Poultry

Bresse chicken with morels

Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

Cheeses

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.

Desserts

Chocolate and raspberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Desserts

Exotic fruit salad

Mushrooms, Vegetables, Pasta and Rice

Morels cassolette with fresh cream

Cassolette : individual container for presenting a dish.

Pork

Diots with lentils

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Desserts

Twelfth night cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

Beef

Beef daube and mashed potato with black truffle

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Redcurrant pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.