All dishes:

Poultry

Goose foie gras with white grapes

Served cold.

Cold starters

Crab mayonnaise salad

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Cooked meats

Saucisson de Lyon

Shellfish and Seafood

Langoustine with oriental spices

Poultry

Stuffed pigeon with spices

Mushrooms, Vegetables, Pasta and Rice

Mushroom gratin

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

Poultry

Glazed fattened chicken with sweet spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Desserts

Caramelized apple tart with vanilla ice cream

Beef

Roasted rib steak with chanterelles

Rib steak : rib of beef with bone attached.

Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

Veal

Roasted rack of veal with green asparagus

Main meals

Pigeon pastilla with grapes

Cold starters

Duck foie gras aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Poultry

Grilled poultry

Desserts

Coffee religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

Sheep and Goats

Marinated leg of lamb with red wine

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

Beef

Grilled beef with herbs

Poultry

Roasted duck with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Poultry

Chicken supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Desserts

Eton mess with red and black fruits

Desserts

Cherry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cheeses

Fourme d’Ambert

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.