All dishes:

Mushrooms, Vegetables, Pasta and Rice

French beans

Salads

Duck gizzard salad with raspberry vinegar

Beef

Chateaubriand

Piece of beef meat from 4 to 8 cm cut in the tenderloin filet.

Pork

Tandoori pork tenderloin

Tandoori : marinated meat or fish coated with yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

Cold starters

Salmon pâté with lemon sauce

Lemon Sauce: butter, lemon, cream and mustard.

Shellfish and Seafood

Marinated scallops in olive oil and lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Appetizers

Flambéed kirsch Munster

Cooked meats

Catalan cold cuts

Freshwater fish

Roasted pike with red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Shellfish and Seafood

Stuffed squid with rice

Pizza, Quiche, Tart and Pie

Fouée with rillauds

France. Touraine.
Hot bread roll stuffed with rillauds.

Salads

Quails with fresh figs salad

Desserts

Fruit dessert

Sheep and Goats

Grilled lamb with garlic cream

Desserts

Cofee religieuse

Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Spicy chocolate soup

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce

Consommé and Soup

Comté gratin soup

Appetizers

Poached eggs tart and Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Cheeses

Vieux Boulogne

France. Nord. Pas de Calais. Boulogne-sur-Mer.
Soft-ripened raw cow's milk cheese with a washed orange rind.

Main meals

Chicken tajine with almonds and dates

Mushrooms, Vegetables, Pasta and Rice

Spinach with a light white sauce

White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).