All dishes:

Poultry

Chicken fricassee with mushrooms

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Shellfish and Seafood

Whelk tartare

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

Main meals

Cod and potatoes

Poultry

Blanquette of turkey with almonds

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Cold starters

Shrimp tomato

Belgium.
Tomato stuffed with grey shrimp mixed with mayonnaise.

Cooked meats

Andouillette in parchment

Shellfish and Seafood

Scallops cassolette with porcini mushrooms

Cassolette : individual container for presenting a dish.

Cheeses

Claquebitou

France. Bourgogne-Franche-Comté.
Fresh cheese made from goat's milk.

Shellfish and Seafood

Bay scallop tartare

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

Poultry

Roasted capon with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Cheeses

Fougerus

France. Île-de-France. Seine-et-Marne.
Soft-ripened cow's milk cheese with a bloomy rind decorated with a fern leaf.
Ripening : 3 to 6 weeks.

Sheep and Goats

Saddle of lamb with herbs

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Shellfish and Seafood

Grilled prawn skewers with pineapple

Desserts

Pear charlotte with caramel custard

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Cheeses

Saint-André

France. Normandy. Orne.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Appetizers

Cod croquettes with tomato sauce

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

Game birds

Grilled wood pigeon à la goutte de sang with porcini mushrooms

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Sea fish

Red mullet with eggplant caviar

Salads

Langoustines salad

Sheep and Goats

Roasted leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Desserts

Passion fruit cheesecake

Freshwater fish

Grilled eel with garlic and herbs

Sea fish

Sole with beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Salads

Duck foie gras and pigeon salad