All dishes:

Freshwater fish

Pike with beurre blanc sauce

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

Pork

Peking knuckle of pork with 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.

Poultry

Cold fried chicken with mayonnaise

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

Poultry

Duck aiguillette with white grapes

Aiguillette : thin slice cut lengthwise from a poultry breast.

Game birds

Roast quail with Griottines

Griottines : cherries macerated in a kirsch liqueur.

Main meals

Duck curry

Mushrooms, Vegetables, Pasta and Rice

Risotto

Reduction of a broth with cooked rice and one or several diverse ingredients.

Pizza, Quiche, Tart and Pie

Livarot cheese tart

Mushrooms, Vegetables, Pasta and Rice

Potato salad with black truffle oil

Poultry

Goose foie gras with figs

Served cold.

Shellfish and Seafood

Spiny lobster with morels

Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Desserts

Floating island with pistachio slivers

Desserts

Chestnut cream cake

Poultry

Duck breast with pears

Desserts

Caramel fondant

Pork

Pork filet mignon with mustard

Sea fish

Anchovies with olive oil

Pork

Grilled pork

Main meals

Mutton couscous

Pair according to the hotness of the harissa spice.

Pizza, Quiche, Tart and Pie

Tuna pizza

Poultry

Stuffed pigeon with mushrooms

Shellfish and Seafood

Oysters with shallots and vinegar

Game birds

Woodstock of salmis

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