All dishes:

Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Endive with ham in papillote

Shellfish and Seafood

Crayfish gratin with curry sauce

Curry sauce : velouté curry and cream.

Eggs

Morel omelette

Desserts

Hazelnut croquant with cofee and chocolate mousse with mascarpone

Sea fish

Monkfish coloured with saffron

Cheeses

Le berger basque

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Semi-soft raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.

Poultry

Chicken supreme with maitre d’hotel butter

Supreme : boneless chicken breast with the flesh from the wings.
Maitre d'hotel butter : softened butter mixed with shallot and parsley.

Desserts

Grape tart

Beef

Rib steak with cooking salt

Rib steak : rib of beef with bone attached.

Desserts

Strawberries and mascarpone

Ice cream and sorbets

Mandarin and passion fruit trifle

Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.

Cheeses

Arôme de Lyon

France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened raw cow's milk cheese with mould on the rind ripened in grape pomace.

Sheep and Goats

Lamb with anchovies

Game birds

Casseroled pheasant

Main meals

Dish prepared with Comté

Sheep and Goats

Grilled lamb skewers with herbs

Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.

Eggs

Meurette sauce

Red wine sauce with bacon and onion compote.

Sea fish

Roasted turbot with spices

Sea fish

Smoked salmon carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Cooked meats

Smoked ham

Poultry

Tarragon chicken

Cheeses

Tricycle

United States. Wisconsin.
Soft-ripened pasteurized goat's milk cheese with a natural rind.