All dishes:

Desserts

Douillon à la poire

France. Normandy.
Pear hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.

Shellfish and Seafood

Clams with mariniere sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Sea fish

Pavé of salmon with roasted fennel

Desserts

Vanilla éclair

Shellfish and Seafood

Langoustines with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Sheep and Goats

Sautéed Maintenon style lamb chops

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

Sea fish

Sea bass fillets with beurre blanc sauce

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

Poultry

Warm goose foie gras

Desserts

Salted butter caramel crêpe

Beef

Beef tenderloin with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Appetizers

Gruyère fritters

Cooked meats

Trush pâté

Served cold or at room temperature.

Shellfish and Seafood

Bay scallops with porcini mushrooms

Pizza, Quiche, Tart and Pie

Livarot cheese tart

Desserts

Apricot blancmange

Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Sea fish

Grilled red mullet with tapenade and mashed potato with olive oil

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Veal

Veal chop with gremolata

Gremolata : chopped parsley with garlic and grated lemon zest.

Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Poultry

Duck breast with cherries

Salads

Goat cheese and smoked salmon salad

Cold starters

Botargo

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Sheep and Goats

Lamb with anchovies

Shellfish and Seafood

Scallop carpaccio with black truffle oil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Offal and tripe

Sautéed veal kidney with vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.