All dishes:

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini mushrooms

Sea fish

Turbot with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Sea fish

Sea bass with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Sauces

Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Game animals

Hare salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cold starters

Eggplant caviar with tomato

Game birds

Partridge with cabbage

Sheep and Goats

Roast Pauillac lamb with new garlic

Lamb under 11 weeks and between 11 and 15 kilos.

Freshwater fish

Smoked trout medallion and leek salad

Sheep and Goats

Confit shoulder of lamb

Sheep and Goats

Champvallon style lamb chops

Champvallon : baked between two layers of potatoes with poultry broth.

Desserts

Quince tart

Sea fish

Marinated red sea bream

Poultry

Roasted duckling with cherries

Duckling : young duck.

Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Shellfish and Seafood

Stuffed spiny lobster

Prefer a pairing based on the stuffing.

Desserts

Marshmallow

Desserts

Mango sable

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

Poultry

Geline with black truffle

Geline : chicken from Touraine.

Shellfish and Seafood

Spiny lobster with morels

Desserts

Apple strudel

Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.

Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Beef

Rib steak with bourguignonne sauce

Rib steak : rib of beef with bone attached.
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.