All dishes:

Desserts

Raspberry with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Cold starters

Crab mayonnaise salad

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

Consommé and Soup

Gazpacho with green pepper

Gaspacho : soup made from blended raw vegetables and served cold.

Cold starters

Red mullet paté

Served cold.

Poultry

Roasted spring chicken

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Desserts

Apple tart and crème brûlée

Shellfish and Seafood

Baked oysters with a julienne of leek

Julienne : vegetables cut into batons.

Mushrooms, Vegetables, Pasta and Rice

Vegetable pannequet with fresh herbs

Pannequet : crepe filled with a savory or sweet filling.

Desserts

Pineapple crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Shellfish and Seafood

Lobster stew with olive oil

Cold starters

Tomatoes with tomato

Tomatoes stuffed with a tomato tartare.

Pork

Pork roast with red cabbage

Sheep and Goats

Lamb with blueberries

Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Appetizers

Radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Cheeses

Remoudou

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

Consommé and Soup

Asparagus velouté

Velouté  : soup enriched with fresh cream and egg yolk.

Shellfish and Seafood

Scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Poultry

Aiguillette of guinea fowl with poivrade sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Shellfish and Seafood

Small oysters

Small oysters (number 5 : between 30 and 45 grams).
Don't forget the bread and butter as an accompaniment.

Sea fish

Sole with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 2 months maximum.

Desserts

Roasted pear with nougatine