All dishes:

Shellfish and Seafood

Fritto misto

Fried seafood and vegetables.

Poultry

Goose foie gras with white grapes

Served cold.

Offal and tripe

Sautéed veal sweetbreads

Poultry

Sautéed chicken supreme

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

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).

Main meals

Tartiflette

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

Salads

Squid salad

Shellfish and Seafood

Bay scallop ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Beef

Braised beef with carrots

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

Cheeses

Pecorino Toscano stagionato

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.

Sea fish

Grilled tuna steak with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cooked meats

Jambon cru du Jura

Pork

Moo shu pork

Northern China.
Sliced pork mixed with small pieces of omelette, wheat noodles, onions, toasted sesame seeds, and optionally black mushrooms and bamboo shoots, seasoned with peanut oil.

Salads

Cockles salad

Sea fish

Sea bass tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Beef

Grilled beef with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Beef

Grilled entrecote over vine shoots

Beef

Beef tenderloin en croûte with herbs

Warm starters

Pear and Roquefort cheese tart

Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

Shellfish and Seafood

Sautéed prawns

Game animals

Venison fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Mushrooms, Vegetables, Pasta and Rice

Mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Pizza, Quiche, Tart and Pie

Rabbit pie