All dishes:

Cold starters

Salmon pâté with lemon sauce

Lemon Sauce: butter, lemon, cream and mustard.

Beef

Braised beef cheek with carrots

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Desserts

Exotic fruit tart

Poultry

Cold duck confit

Desserts

Walnut macaron

Macaron : cupcake made with two meringue cookies and a cream or ganache between them.

Beef

Grilled Chateaubriand

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.

Cooked meats

Andouille of Vire with cider sauce

Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.

Desserts

Rhubarb pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Game birds

Larded quail

Larded : push bits of bacon or Serrano.

Mushrooms, Vegetables, Pasta and Rice

Grilled zucchini

Cheeses

Arnéguy

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.

Main meals

Cassoulet of Castelnaudary

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.

Desserts

Red fruits compote

Desserts

Mango charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Desserts

Peach mille-feuille

Desserts

Red fruit bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Veal

Cushion of veal with fresh cream

Cheeses

Crozier blue

Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.

Cooked meats

Rosette de Lyon

Warm starters

Spinach and ricotta tart

Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.

Pizza, Quiche, Tart and Pie

Scallop tart

Desserts

Pineapple fritters with caramel

Cooked meats

Brioche with pork rinds

France. Auvergne-Rhône-Alpes.
Savory brioche stuffed with pork scratchings (or duck, goose, chicken).

Shellfish and Seafood

Bay 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.