All dishes:

Poultry

Roast fattened chicken

Freshwater fish

Poached trout in white wine

Sea fish

Monkfish in red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Desserts

Raspberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Mushrooms, Vegetables, Pasta and Rice

Blinis with caviar and cream

Desserts

Chocolate soufflé

Served hot.

Sauces

Sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Desserts

Melon soup

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.

Veal

Roasted veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Pork

Pork roast with apricot

Poultry

Roasted duck 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.

Sea fish

Salmon in parchment with herb sauce

Desserts

Douillon à la poire

France. Normandy.
Pear hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.

Desserts

Pear ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with pear, and topped with a layer of marzipan (typically green).

Veal

Roasted rack of veal with tarragon

Desserts

Pineapple bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Cheeses

Remoudou

Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.

Sea fish

Shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Sea fish

Roasted turbot with confit shallots and red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Pork

Pork roast.

Served hot.

Sea fish

Poached smoked haddock in milk

Poultry

Spatchcocked chicken with herbes de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Poultry

Chicken supreme with black truffle

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