All dishes:

Salads

Cockles salad

Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Poultry

Duck confit with garden salad

Seafish

Sautéed sole fillets

Desserts and Sweet Courses

Coffee and chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Cheeses

Extra aged Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.

Pork

Roast suckling pig

Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.

Mushrooms, Vegetables, Pasta and Rice

Dolma

Grape leaves or vegetables (eggplant, cabbage, zucchini, bell pepper, tomato, etc) stuffed with spices, onion, rice and sometimes ground meat.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

Desserts and Sweet Courses

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

Desserts and Sweet Courses

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

Beef

Grilled Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Shellfish and Seafood

Shrimp tempura

Tempura : japanese speciality. Fritter of seafood or vegetables.

Cured Meats

Country style terrine

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

Desserts and Sweet Courses

Pineapple sponge cake and light cream

Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

Desserts and Sweet Courses

Alsatian-style apple tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

Shellfish and Seafood

Squid in american sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Desserts and Sweet Courses

Apple compote

Main courses

Beaufort and Comté fondue

Seafish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.
Served cold.

Furred game

Venison stew with Burgundy wine

Seafish

Marinated anchovies

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Shellfish and Seafood

Arcachon gravettes prepared Bordelaise-style

Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.