All dishes:

Veal

Veal escalope with morels

Offal and tripe

Veal sweetbreads with prunes

Desserts

Lemon fruitcake

Shellfish and Seafood

Scallops with cider

Desserts

Zimtsterne

France. Alsace.
Soft almond biscuit.

Pizza, Quiche, Tart and Pie

Veal sweetbreads and morel pie

Desserts

Pear syrup

Warm starters

Zander in puff pastry

Freshwater fish

Steamed pike

Cold starters

Beef cheek terrine

Sheep and Goats

Knuckle of lamb with thyme

Knuckle of lamb : meat joint from below the knee.

Desserts

Wild strawberry tart

Cheeses

Brie de Montereau

France. Brie. Fontainebleau.
Soft-ripened cow's milk cheese with white mould rind.

Beef

Orange beef

Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.

Shellfish and Seafood

Crawfish gratin with lemongrass

Poultry

Grilled poussin

Sea fish

Grilled red sea bream

Poultry

Stuffed fattened chicken with duck foie gras

Poultry

Roast chicken with sweet spices

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

Cold starters

Zucchini and smoked salmon terrine

Desserts

Pear tart

Poultry

Chicken with Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

Shellfish and Seafood

Bitter-sweet shrimp

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

Poultry

Turkey blanquette with almonds

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.