All dishes:

Shellfish and Seafood

Shellfish

Ice cream and sorbets

Iced honey-glazed parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Desserts

Pumpkin meringue tart

Shellfish and Seafood

Crayfish gratin with Nantua sauce

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

Shellfish and Seafood

Bay scallop carpaccio

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

Sea fish

Avruga caviar

Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).

Game animals

Roast saddle of hare

Shellfish and Seafood

Oysters with shallots and vinegar

Sauces

Salmi sauce

Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.

Sheep and Goats

Roast baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Cold starters

Zucchini bread

Desserts

Apple crêpe aumoniere

Desserts

Mirabelle meringue tart

Sheep and Goats

Potato crusted saddle of lamb

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

Sheep and Goats

Roasted leg of lamb with spring vegetables

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.

Warm starters

Morel mushroom puff pastry

Cheeses

Remoudou

Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.

Pork

Pork filet mignon with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Freshwater fish

Pike quenelles with Nantua sauce

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

Sea fish

Marinated salmon with dill

Desserts

Nougat flan

Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Beef tournedos with green peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Desserts

Florentins

Very thin, crispy biscuit made with a thin layer of chocolate topped with a mixture of almonds, fresh cream, candied orange peel, and honey.