All dishes:

Pizza, Quiche, Tart and Pie

Rabbit pie

Cheeses

Maroilles

France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.

Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

Shellfish and Seafood

Bay scallops with garlic butter

Garlic butter : butter with garlic.

Freshwater fish

Trout in parchment

Pork

Grilled pig trotter

Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Sea fish

Grilled sea bass with anise and lemon

Veal

Braised veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Shellfish and Seafood

Grilled prawn skewers with pineapple

Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Cooked meats

Duck terrine

Served cold or at room temperature.

Cheeses

Morbier

France. Bourgogne-Franche-Comté. Jura.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 45 days minimum.

Eggs

Scrambled eggs

Cold starters

Bottarga toast

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Sea fish

Monkfish and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Main meals

Cassoulet of Toulouse

Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrots, onions and tomatoes.

Poultry

Teriyaki chicken

Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.

Poultry

Chicken supreme with morels

Poultry supreme : all the white meat from the breast and wings of poultry.

Mushrooms, Vegetables, Pasta and Rice

Porcini mushromm risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Poultry

Stuffed guinea fowl with porcini mushrooms

Cheeses

Brie à la truffe noire

France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.

Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Salads

Lobster salad with citrus