All dishes:

Desserts

Citrus dessert

Desserts

Chocolate tart topped with caramel

Sea fish

Bordeaux style shad

Bordeaux or Bordelaise style : with shallots, parsley, and red wine.

Desserts

Quince and Roquefort cheese tart

Desserts

Canelé of Bordeaux

France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

Shellfish and Seafood

Spiny lobster medallion Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

Sheep and Goats

Grilled rack of lamb

Desserts

Petit four frais

Cheeses

Charolais

France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Poultry

Spit-roasted squab with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Sheep and Goats

Marinated lamb with porcini mushrooms

Shellfish and Seafood

Grilled prawns with saffron cream

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Leg of lamb confit with spices

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Pork

Grilled pork chop

Sea fish

Coulibiac

Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.

Veal

Piccata milanese

Italy.
Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.

Salads

Duck foie gras salad

Beef

Grilled entrecote over vine shoots

Desserts

Banana soufflé

Served hot.

Desserts

Pithivier

Cake made with almond cream and puff pastry.

Cooked meats

Rillauds

France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.

Main meals

Hochepot

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

Sheep and Goats

Lamb noisette with spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.