All dishes:

Appetizers

Cod croquettes with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Desserts

Chocolate and hazelnut cheesecake

Poultry

Guinea fowl with green olives

Sea fish

Hake fillets with mayonnaise

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

Cold starters

Red mullet terrine

Cheeses

Feuille de Dreux

France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with white mould rind.

Shellfish and Seafood

Mussels remoulade

Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

Main meals

Fondue fribourgeoise

Cheese fondue with vacherin cheese from Fribourg of different levels of maturity (Classic, Extra, Rustic).

Cheeses

Dubliner vintage

Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : over 24 months.

Sea fish

Salmon and tuna ceviche

Pizza, Quiche, Tart and Pie

Duck pithivier

Puff pastry cake filled with duck confit, duck foie gras with mushrooms, onions and whiskey.

Fruits

Apricot

Pizza, Quiche, Tart and Pie

Puttanesca pizza

Pizza made with anchovies, capers, olives and peppers.

Cold starters

Meze

Eastern Mediterranean.
Small dishes (ten to a hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or a family meal to accompany alcoholic beverages.

Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

Pork

Roast pork with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Others

Spring roll

Galette made from wheat or rice flour stuffed with pork or chicken meat or seafood with mushrooms and/or different vegetables chopped julienne style which is fried in oil in a wok or steamed.
Served hot.

Sea fish

Rollmops

Herring fillet marinated in water, white vinegar, salt, onion, pepper and mustard and sometimes white wine, rolled into a cylindrical shape, often around an onion, a vinegar pickle or sauerkraut.

Freshwater fish

Pike-perch fillets with beurre blanc sauce

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

Salads

Mesclun with goat cheese

Mesclun : salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.

Freshwater fish

Pike-perch quenelles with crayfish

Eggs

Shirred eggs

Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…