All dishes:

Desserts

Praline

Mixture of caramelized and crushed almonds and hazelnuts.

Pork

Pork filet mignon with porcini mushrooms

Freshwater fish

Lavaret with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Warm starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Sea fish

Salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Shellfish and Seafood

scallops with lime

Sheep and Goats

Lamb fillet en croute

Sheep and Goats

Saddle of lamb with rosemary

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Game birds

Roasted pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Offal and tripe

Lamb kidneys and red wine

Kidneys pan-fried in oil and braised in wine.

Shellfish and Seafood

Bay scallops with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Pizza, Quiche, Tart and Pie

Crab tart

Beef

Beef carpaccio

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

Sea fish

Halibut fillets with parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Others

Jambon-fromage

France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.

Appetizers

Gougères with Maroilles

Gougères stuffed with Maroilles cheese.

Appetizers

Brown shrimp croquettes

Desserts

Raspberry macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Sheep and Goats

Roasted lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Poultry

Poultry with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Robiola di Roccaverano

Italy. Lombardy. Piedmont.
Soft-ripened cheese made from raw sheep's, goat’s and/or cow's milk with a natural rind.

Beef

Roasted beef with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Desserts

Chocolate and orange dessert

Desserts

Cherries Jubilee

Cherries poached in a light syrup and then flambéed with kirsch.