All dishes:

Others

Lamb gyros

Appetizers

Duck foie gras canapé

Main meals

Mutton couscous

Pair according to the hotness of the harissa spice.

Desserts

Walnut and apple tart

Salads

Green bean salad

Freshwater fish

Pike with parsley

Cold starters

Sautéed goose foie gras escalope with figs

Salads

Langoustines salad with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Game birds

Roast quail with figs

Desserts

Amandine tart

Tart with almond cream.
Amandine : cover with almonds.

Pork

Knuckle of pork with lentils

Poultry

Danish roast goose

Roast goose stuffed with onion, apple and prunes.

Shellfish and Seafood

Squid in american 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."

Desserts

Baerewecke

France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.

Sauces

Ivory sauce

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

Shellfish and Seafood

Garlic prawns

Shellfish and Seafood

Squid a la plancha

Sheep and Goats

Grilled leg of lamb

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

Condiments

Cumin

Desserts

Exotic fruit dessert

Poultry

Roasted duck with porcini mushrooms

Beef

Grilled hanger steak

Pork

Portuguese-style pork roast

Oven-roasted pork with paprika, chicken stock, and white wine.

Sauces

Beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.