Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

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).

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Cider sauce : cider, butter, crème fraîche, shallot, and white wine.

Served hot.