All dishes:

Eggs

Chanterelle omelette

Desserts

Strawberries and cream

Desserts

Apple meringue cake

Main meals

Corn dog

Canada. United States.
Smoked sausage coated in batter and served on a stick.
Served with ketchup, mayonnaise or mustard.
Served hot.

Main meals

Gratin dauphinois with black truffle

Dish based on scalloped potatoes, garlic and fresh cream.

Warm starters

Shrimp puff pastry

Shellfish and Seafood

Bay scallops with garlic butter

Garlic butter : butter with garlic.

Cold starters

Egg aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Sea fish

Grilled cod

Cheeses

Sorbais

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Refining : at least 4 weeks.

Sea fish

Grilled sea bass fillets with lemon juice

Poultry

Chicken with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Poultry

Young turkey with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Offal and tripe

Veal sweetbreads with black truffle

Sheep and Goats

Roasted shoulder of lamb with shallot confit

Desserts

Apricot charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Salads

Goat cheese and smoked salmon salad

Cheeses

Montasio mezzano

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 5 to 10 months.

Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.

Shellfish and Seafood

Bay scallops cassolette porcini mushrooms

Cassolette : individual container for presenting a dish.

Pork

Peking jambonneau with spices

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Sheep and Goats

Grilled lamb

Sheep and Goats

Tripotxa

Spiced lamb blood sausage sometimes combined with veal.