All dishes:

Appetizers

Gingerbread and Fourme d’Ambert

Warm starters

Fourme d’Ambert cheese soufflé

Served hot.

Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

Desserts

Mendiant

France. Grand Est. Alsace.
Cake made with stale bread, seasonal fruits and milk, gently baked in a buttered mold.
Preferably served warm.

Appetizers

Goat cheese and smoked salmon bites

Desserts

Walnut and apple tart

Cheeses

Idyll gris

United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.

Sheep and Goats

Potato crusted saddle of lamb

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

Shellfish and Seafood

Crayfish gratin with white wine

Sea fish

Marinated salmon

Desserts

Crepes cake

Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Cold starters

Salmon tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Desserts

Dark chocolate mousse tart

Tart shell filled with chocolate mousse.
Served cold.

Shellfish and Seafood

Spider crab and pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Mushrooms, Vegetables, Pasta and Rice

Artichokes in pinzimonio

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

Poultry

Duck breast with morello cherry

Desserts

Pear and blue cheese tart

Sheep and Goats

Grilled leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Desserts

Milk chocolate

Sea fish

Turbot fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Beef

Braised oxtail

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Camembert affiné au cidre

Camembert soaked for fifteen days in Norman cider.

Desserts

Florentins

Very thin, crispy biscuit made with a thin layer of chocolate topped with a mixture of almonds, fresh cream, candied orange peel, and honey.