All dishes:

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

Pizza, Quiche, Tart and Pie

Bay scallop and seafood tart with leek fondue

Cold starters

Smoked eel rillettes

Desserts

Confit pear sponge cake with almonds

Poultry

Peking duck with sweet spices

Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Desserts

Pear and almond meringue tart

Appetizers

Bay scallop fritters

Desserts

Whippet

Cake in shape of a sphere made of two meringues welded with chocolate buttercream and covered with chocolate chips.

Poultry

Duck confit with fresh pasta

Sheep and Goats

Roast shoulder of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Peach miror cake

Miror cake : mousse set on a sponge base topped with a glaze.

Sea fish

Papillot of grouper

Others

Crab with caviar

Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

Cold starters

Red mullet terrine

Pork

Grilled pig’s trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Cold starters

Avocado stuffed with shrimp

Desserts

Orange crepe cake

Cheeses

Brie de Nangis

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

Warm starters

Vegetable nems

Sea fish

Sea bass supreme with beurre blanc sauce

Suprême : fillets of fish.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Shellfish and Seafood

Stuffed mussels with garlic and butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Freshwater fish

Pike-perch quenelles with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Sauces

Bourguignonne sauce

Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.