All dishes:

Warm starters

Veal sweetbread puff pastry with Saint Georges mushrooms

Game birds

Quail salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

Main meals

Chicken tajine with lemon confit and olives

Tajine : stew of vegetables, fish or meat.

Poultry

Roast duck

Sauces

Mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Shellfish and Seafood

Grilled shrimp cocktail

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

Sea fish

Cod with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Salads

Crunchy asparagus salad

Game birds

Quail fillet with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Sea fish

Honey glazed salmon with lemon

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.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Sea fish

Sea bass supreme with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Eggs

Quail eggs

Desserts

Hot and cold caramelized pineapple

Desserts

Chocolate mousse with caramel sauce

Warm starters

Veal sweetbread puff pastry

Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Condiments

Cooked garlic

Sea fish

Turbot with seafood

Sea fish

Monkfish in red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Pork

Peking pork

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.

Sea fish

Provençal red sea bream

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

Sea fish

Grilled turbot

Poultry

Duck a l’orange with dauphine potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.