All dishes:

Others

Snails cassolette with chanterelles

Cassolette : individual container for presenting a dish.

Cooked meats

Grilled andouillette

Veal

Veal medallion with morels

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Freshwater fish

Pike-perch with chanterelles

Sea fish

Grilled shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Desserts

Vatrushka with raisins

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

Shellfish and Seafood

Sautéed shrimp

Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Main meals

Pot-au-feu

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).

Sea fish

Sea bass Nice style

Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.

Desserts

Raspberry with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Game animals

Sauteed young wild boar

Desserts

Saint-Honoré

Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Desserts

Berliner doughnut

Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.

Cheeses

Cheshire

United Kingdom.
Pressed and uncooked cheese made from cow's milk.

Sheep and Goats

Lamb with basil

Game birds

Roast wood pigeon with porcini mushrooms

Poultry

Sauteed chicken

Poultry

Spit-roasted squab with black truffle juice

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

Sea fish

Breaded fish

Poultry

Fresh goose foie gras with white grapes

Served hot.

Shellfish and Seafood

Clams with spinach

Cheeses

Wabash Cannonball

United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 7 to 10 days.

Sea fish

Grilled red mullet with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.