All dishes:

Shellfish and Seafood

Marinated bay scallops with citrus fruits

Pork

Catalan pork cheek

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Appetizers

Goat cheese bites

Mushrooms, Vegetables, Pasta and Rice

Ricotta cannelloni

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Sea fish

Sea bream fillets in parchment

Veal

Veal rump steack with morel mushrooms and a cream sauce

Cream sauce : béchamel sauce with cream.

Cooked meats

Andouille de Vire with cider sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Cider sauce : cider, butter, crème fraîche, shallot, and white wine.
Served hot.

Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Shellfish and Seafood

Whelks

Sea fish

Grilled red mullet with beurre blanc sauce

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

Desserts

Condé peaches

Vanilla rice pudding cake topped with peaches in syrup.

Cheeses

Manchego curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 to 6 months.

Sheep and Goats

Lamb with spring vegetables and Soubise sauce

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

Poultry

Greek grilled chicken

Chicken marinated in lemon with garlic, oregano, parsley, etc
Served with Tzatziki sauce.

Sea fish

Salmon steak with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Grilled red mullet

Sheep and Goats

Seven-hour lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Veal

Veal with morels

Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

Desserts

Poached pear and gingerbread

Sea fish

Monkfish with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Sautéed scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Shellfish and Seafood

Spiny lobster with a lemon sauce

Lemon sauce : lemon, olive oil.

Beef

Braised beef cheek with mashed potato

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