All dishes:

Sea fish

Sautéed sole fillets

Main meals

Tartiflette

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

Cheeses

Villageois blanc

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Salads

Wild mushrooms salad

Beef

Beef tenderloin with spices

Shellfish and Seafood

Saintonge mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Salads

Green bean salad

Veal

Sauteed veal with porcini mushrooms

Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Desserts

Dark chocolate mousse tart

Tart shell filled with chocolate mousse.
Served cold.

Poultry

Fattened chicken in demi-deuil with albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Beef

Roasted rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

Rabbit

Saddle of rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Game animals

Jugged hare with sautéed porcini mushrooms

Freshwater fish

Trout with Saint George’s mushrooms

Cheeses

Tête de moine Classic

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.

Sauces

Ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

Beef

Grilled steak with marchand de vin butter

Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.

Appetizers

Chorizo and Comté cheese toast

Sheep and Goats

Spit-roasted lamb with thyme

Sheep and Goats

Provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Cold starters

Crab mayonnaise salad

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