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All dishes:
Meal families
Appetizers and Amuse-bouches
Poivrade artichokes with olive oil
Poivrade artichoke : young Violet de Provence artichoke.
Consommés, Broths and Soups
Minestrone
Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).
Sheep and Goats
Potato crusted saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Beef
Roast beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Desserts and Sweet Courses
Pineapple zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
Poultry
Fattened chicken in demi-deuil with albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Shellfish and Seafood
Mussels cassolette with spinach
Cassolette : individual container for presenting a dish.