All dishes:

Sea fish

Monkfish tail with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Pizza, Quiche, Tart and Pie

Seafood tart

Shellfish and Seafood

Clam and green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Desserts

Chocolate almond brownies

Game birds

Pheasant casserole

Rabbit

Rabbit a la provençale

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

Desserts

Fig meringue tart

Veal

Veal shank Italian style

Sauces

Supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Veal

Veal paupiettes with fresh cream

Cold starters

Red mullet paté

Served cold.

Sea fish

Fried fish

Main meals

Hochepot

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

Eggs

Omelette cake

Desserts

Apple bourdaloue

Apple and frangipane pie sprinkled with crushed macaroons.

Desserts

Rhubarb meringue tart

Sea fish

Pickled mackerel fillets in white wine

Shellfish and Seafood

Bay scallop tartare with herbs

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cheeses

Harbison

United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.

Sea fish

Grilled sea bream with a julienne of vegetable

Julienne : vegetables cut into batons.

Fruits

Roasted chestnuts

Cheeses

Shepherd’s delight

United States. Pennsylvania.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.

Shellfish and Seafood

Squid stewed in their ink

Pork

Braised pork leg slice with potatoes

Leg slice : thick, round slice cut crosswise from the shank.