All dishes:

Cold starters

Eggs with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Cold starters

Oyster tartare

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

Sea fish

Sautéed red mullet fillets

Pork

Pork roast with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Pork

Roast pork filet mignon

Freshwater fish

Roasted pike with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Ice cream and sorbets

Tricolor ice cream bombe

Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Tricolor : pistachio, strawberry and vanilla ice creams with meringue.

Desserts

Pear poached in Sauternes with chocolate cream

Offal and tripe

Veal kidney with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cooked meats

Prosciutto di Parma

Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.

Mushrooms, Vegetables, Pasta and Rice

Black truffle with rice

Beef

Roasted rib steak with mushrooms

Rib steak : rib of beef with bone attached.

Game animals

Venison fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Desserts

Raspberry ganache

A blend of fresh cream, white chocolate, and raspberry coulis.

Veal

Cushion of veal with mushrooms

Game birds

Roast quail with figs

Shellfish and Seafood

Bay scallop carpaccio with a lemon sauce

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

Veal

Sauteed veal with mushrooms

Sea fish

Fried smelt

Poultry

Squab with porcini mushrooms

Poultry

Squab salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Mushrooms, Vegetables, Pasta and Rice

Potato croquettes with duck confit

Croquette with chopped duck confit and mashed potatoes or white sauce.

Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.