All dishes:

Pizza, Quiche, Tart and Pie

Smoked salmon pie

Freshwater fish

Lyon style pike quenelles

Desserts

Chocolate merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Poultry

Souvarov-style pigeon wings

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.

Salads

Crab and grapefruit salad

Sea fish

Salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Poultry

Duck breast with Fougerolles Griottines

Griottines : cherries macerated in a kirsch liqueur.

Desserts

Black and red fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Condiments

Ginger

Main meals

Souvlaki

Cyprus. Greece.
Small pieces of meat (lamb, beef, mutton, pork, chicken) cut into cubes and marinated in lemon juice and olive oil with vegetables, aromatics (oregano, thyme), herbs, pepper and salt, then grilled on a spit or on a skewer.
Served in a plate or on pita bread.

Warm starters

Beaufort cheese soufflé

Served hot.

Beef

Grilled hanger steak with french fries

Cold starters

Vegetarian pâté

Served cold.

Sauces

Chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Salads

Crab salad

Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

Pork

Peking jambonneau with spices

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
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.

Beef

Chateaubriand with béarnaise sauce

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Sheep and Goats

Lamb fricassee with herbs

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Shellfish and Seafood

Sautéed scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Main meals

Bearn piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.

Desserts

Pineapple vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.