All dishes:

Mushrooms, Vegetables, Pasta and Rice

Endive with Bechamel

Bechamel sauce : Butter and flour (roux) made with milk or cream.

Appetizers

Langoustines fritters

Pork

Pig’s trotter with white bean and black truffle

Desserts

Saint-Honoré

Puff or shortcrust pastry coated with choux pastry before baking, then covered with pastry cream and small cream puff topped with caramel around. The center of the cake is filled with whipped cream or chiboust cream (custard mixed with Italian meringue).

Shellfish and Seafood

Roast lobster with vanilla

Shellfish and Seafood

Steamed mussels

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Game birds

Salmi of quails

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

Cold starters

Cauliflower mousse with fennel and liquorice cream

Rabbit

Young rabbit with thyme flowers

Shellfish and Seafood

Tellines mariniere with thyme

Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

Cheeses

Quicke’s Extra Mature

United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in muslin cloth.
Ripening : 18 months.

Shellfish and Seafood

Razor shell with ginger

Pizza, Quiche, Tart and Pie

Roquefort pie

Sea fish

Sole fillets in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Poultry

Duck breast with cherry and sweet and sour sauce

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

Poultry

Souvarov pigeon

Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.

Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Poultry

Duck foie gras au naturel

Served cold.

Veal

Calf’s head

Main meals

Chicken waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs whose broth is bound with butter or cream.

Sea fish

Grilled shad with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Veal

Veal fillet with chanterelle

Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.