All dishes:

Sea fish

Monkfish stew

Appetizers

Maroilles fritters

Beef

Bordeaux style grilled rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Poultry

Guinea fowl with golden raisins

Poultry

Chicken wings with morel cream sauce

Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.

Salads

Grilled vegetables salad

Cheeses

Saint-Marcellin

France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.

Pizza, Quiche, Tart and Pie

Leek and scallop pie

Desserts

Red currant tart

Game birds

Quail fillet with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Desserts

Crepe with salted butter caramel

Desserts

Orange creme brulee

Desserts

Crema catalana

Eggs

Shirred eggs

Pork

Diots with polenta

Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.

Rabbit

Rabbit fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Shellfish and Seafood

Bay scallop blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Poultry

Pan fried duck foie gras with mango

Served hot.

Desserts

Chocolate delice

Beef

Rib steak with red wine sauce

Rib steak : rib of beef with bone attached. Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Cooked meats

Glazed ham

Glazed : spreading a shiny substance, often sweet, before finishing cooking, so that when served, the food has a shiny appearance.

Warm starters

Pan fried duck foie gras escalope with black truffle juice

Truffle juice: juice obtained during sterilization of the truffle.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti carbonara

Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.

Game animals

Venison fillet with huntsman sauce

Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.