All dishes:

Warm starters

Sautéed duck foie gras escalope with black truffle

Cold starters

Melon

Main meals

Mushroom fondue

Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.

Desserts

Chocolate praline mousse

Sauces

Chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Desserts

Apple Flammkuchen

Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.

Salads

Smoked trout salad

Mushrooms, Vegetables, Pasta and Rice

Potato gratin

Shellfish and Seafood

Oysters with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Beef

Grilled beef with mushrooms

Desserts

Fruit tart with jam

Shellfish and Seafood

Crab claws with mayonnaise

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

Sheep and Goats

Saddle of lamb in salt crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Cheeses

Gougères with Chaource

Gougères stuffed with Chaource cheese.

Poultry

Roasted squab with chanterelle

Game birds

Grilled wood pigeon à la goutte de sang with porcini

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Sea fish

Monkfish in parchment

Salads

Landaise salad

France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.

Poultry

Chich taouk

Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).

Shellfish and Seafood

Scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Desserts

Cherry meringue tart

Desserts

Caramelized orange

Poultry

Peking duck

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.

Cheeses

Edam

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.