All dishes:

Desserts

Merveilles

France. Nouvelle-Aquitaine. Italy. Aosta Valley. Switzerland. Romandy.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and Armagnac and covered with sugar or honey.

Desserts

Walnut tart

Cold starters

Smoked salmon aspic with Champagne

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.

Shellfish and Seafood

Marinated bay scallops with citrus fruits

Poultry

Grilled squab with olives

Main meals

Chicken tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Poultry

Turkey cutlet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Desserts

Coconut macaroon

Sheep and Goats

Grilled lamb 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.

Rabbit

Sauteed rabbit with green olives

Sea fish

Monkfish stew with red wine

Pork

Sautéed Toulouse sausage

Beef

Roasted bone marrow

Sheep and Goats

Provençal-style sauteed lamb

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

Desserts

Strawberry and raspberry Eton mess

Sheep and Goats

Lamb navarin with spring vegetables

Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Bleu de Laqueuille

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.

Appetizers

Tapas

Canapés.

Cold starters

Salmon pâté with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Cold starters

Crab mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.

Pizza, Quiche, Tart and Pie

Tomato tart

Cheeses

Louis d’Or

Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.