All dishes:

Freshwater fish

Lavaret with herb sauce

Desserts

Rice Condé

Rice pudding with a sugar-egg mixture added at the end of cooking.

Poultry

Roast pigeon with duck foie gras

Poultry

Black truffle stuffed turkey

Desserts

Praline merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Desserts

Trianon

Almond cake base topped with crunchy praline and chocolate mousse.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Sea fish

Grilled sea bass fillets with shellfish

Sea fish

Sea bream with candied lemon

Veal

Veal medallion with chanterelle

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Warm starters

Spinach and ricotta quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Eggs

Omelette

For a runny omelette.

Desserts

Frozen cherry soufflé

Served hot.

Poultry

Duck breast with pears

Others

Pork pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with sliced pork meat, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Offal and tripe

Lamb’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Appetizers

Shrimp and lemon juice

Poultry

Guinea fowl with saffron

Desserts

Chocolate bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.

Shellfish and Seafood

Scallops skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Sauces

Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.