All dishes:

Mushrooms, Vegetables, Pasta and Rice

Spinach and ricotta cannelloni

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Sheep and Goats

Milk-fed lamb with thyme

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Appetizers

Maroilles fritters

Veal

Veal escalope with cream sauce and morels

Desserts

Caramel fondant

Shellfish and Seafood

Bay scallops and clams cassolette with curry

Cassolette : individual container for presenting a dish.

Sea fish

Roasted cod

Sheep and Goats

Grilled lamb chops with savory

Offal and tripe

Lamb kidneys and white wine

Kidneys pan-fried in oil and braised in wine.

Poultry

Roasted capon with black truffle and porcini mushrooms

Pizza, Quiche, Tart and Pie

Fennel tart

Poultry

Chich taouk

Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).

Beef

Roast beef with bone marrow

Veal

Classic blanquette de veau

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.

Shellfish and Seafood

Scallops skewers

Beef

Rib steak with potatoes and thyme

Rib steak : rib of beef with bone attached.

Freshwater fish

Trout tartare and green asparagus

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

Mushrooms, Vegetables, Pasta and Rice

Shrimp risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

Desserts

Banana and chocolate crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Beef

Steak-frites

Poultry

Chicken with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Pork

Parsley ham

Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).

Sea fish

Sole fillets with mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.