All dishes:

Cold starters

Goose foie gras mille-feuille

Cheeses

Mt Tam

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Warm starters

Lobster puff pastry

Sheep and Goats

Sautéed Maintenon style lamb chops

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Desserts

Carrot cake

Freshwater fish

Pike with parsley

Desserts

Apricot meringue tart

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Sheep and Goats

Roasted rack of lamb with thyme

Shellfish and Seafood

Seafood in cream sauce

Poultry

Spit-roasted capon

Main meals

Duck pastilla with black olives

Ice cream and sorbets

Melon sorbet

Consommé and Soup

Gazpacho

Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) blended with water or ice cubes, seasoned with garlic, olive oil, salt and vinegar.

Shellfish and Seafood

Razor shell a la plancha

Sea fish

Pavé of salmon with cream sauce

Cream sauce : béchamel sauce with cream.

Sauces

Curry sauce

Curry sauce : velouté curry and cream.

Desserts

Chocolate Fritters topped with caramel

Cheeses

Grana Padano

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 9 to 16 months.

Sheep and Goats

Roasted leg of lamb with porcini mushrooms

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

Warm starters

Lobster raviole with fresh cream

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Freshwater fish

Pike-perch with fennel

Veal

Braised veal chop

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.