All dishes:

Desserts

Lemon tart

Cold starters

Chicken meatloaf stuffed with crayfish

Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.

Pizza, Quiche, Tart and Pie

Quiche

Pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.

Sea fish

Sardines in oil and toasted bread

Poultry

Duck breast with peaches

Mushrooms, Vegetables, Pasta and Rice

Spaghetti bolognese

Poultry

Pigeon with duck foie gras

Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon.

Desserts

Plum tart

Cold starters

Crab mayonnaise

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

Appetizers

Gougères with Maroilles

Gougères stuffed with Maroilles cheese.

Poultry

Chicken in cream sauce and button mushroom

Cream sauce : béchamel sauce with cream.

Poultry

Garlic chicken

Freshwater fish

Smoked eel

Sea fish

Sea bream a la provencale

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sea fish

Roast sea bass in a beurre blanc sauce

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

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and bonito

Sea fish

Trout fillets Gravlax

Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.

Desserts

Roasted Pineapple with caramel and vanilla ice cream

Warm starters

Apple and Camembert cheese gratin

Beef

Flap steak with shallots

Shellfish and Seafood

Curry with scallops

Main meals

Sushi

Cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.

Desserts

Cream puffs