All dishes:

Warm starters

Spinach and ricotta tart

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

Sea fish

Grilled tuna with herbs

Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Desserts

Chocolate cream puffs

Sauces

Gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Cooked meats

Hare a la royale pâté

A la royale : slow-cooked with red wine and Cognac and completely deboned.
Served cold or at room temperature.

Desserts

Chocolate Saint-Honoré

Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Fruits

Orange

Offal and tripe

Braised veal sweetbreads with spices

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

Sauces

Americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Sauces

Green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Main meals

Chicken tajine with prunes

Tajine : stew of vegetables, fish or meat.

Freshwater fish

Pike-perch with fennel

Sea fish

Grilled red mullet with herbes de Provence

Game animals

Roasted doe fillet

Cheeses

Frinault

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.

Sheep and Goats

Roasted rack of lamb

Sheep and Goats

Rosemary lamb with ratatouille

Condiments

Horseradish

Horseradish : herb grown for its hot mustard-flavored root.

Cheeses

Cancoillotte

France. Bourgogne-Franche-Comté. Lorraine.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

Sheep and Goats

Lamb fricassee with herbs

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Salads

Tomato bocconcini salad

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Cheeses

Taupinière du Poitou

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind.

Sea fish

Lemon sole goujonnettes

Goujonnette : small fish fillet cut on the bias.