All dishes:

Sea fish

Grilled sea bass with chanterelles

Shellfish and Seafood

Provençal scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Veal

Tête de veau with vinaigrette

Appetizers

Salmon roe canapé

Sheep and Goats

Saddle of lamb with thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

Appetizers

Smoked salmon bites

Desserts

Fig tarte Tatin

Main meals

Shrimp jambalaya

United States. Louisiana. New Orleans.
Kind of paella with shrimp, rice and spicy.

Offal and tripe

Veal kidney with morels

Others

Hamburger with grilled bacon

Desserts

Semolina pudding with candied fruit

Salads

Tomato bocconcini salad

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

Sea fish

Darne of salmon with beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Alex

Germany. Allgäu.
Pressed and uncooked cheese made from raw cow's milk with a washed rind (infused with a special blend of herbs and elderflowers).
Ripening : 7 months.

Beef

Beef tournedos with bone marrow

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

Pork

Roasted pork spare ribs

Sea fish

Baked smoked haddock in cream sauce

Poultry

Goose with chestnut

Roast goose with chestnut filling.

Sea fish

Roasted monkfish with bacon

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Others

Lamb hamburger