All dishes:

Sea fish

Roasted darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Sea fish

Sea bream in salt crust with hollandaise sauce

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

Desserts

Mango charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Main meals

Dim sum shrimp

Dish of small bites or individual portions served in small bamboo steamers or on small plates.

Appetizers

Onion breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Pizza, Quiche, Tart and Pie

Zucchini and goat cheese tart

Cheeses

Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Sheep and Goats

Roasted saddle of lamb with herbs

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Others

Spring roll

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Poultry

Duck foie gras with quince

Served cold, warm or hot.

Poultry

Chicken with mushrooms

Shellfish and Seafood

Sautéed prawns

Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

Poultry

Roast duck foie gras with spices

Served hot.

Pork

Tandoori pork tenderloin

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

Cold starters

Oyster tartare

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

Sauces

Supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Poultry

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

Veal

Sautéed veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

Warm starters

Sautéed duck foie gras escalope

Sheep and Goats

Leg of lamb with spices

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Desserts

Walnut cake

Cheeses

Brie de Meaux

France. Île-de-France. Seine-et-Marne. Meaux.
Soft-ripened cow's milk cheese with a bloomy rind.