All dishes:

Game birds

Roasted pheasant

Veal

Sauteed veal with fennel

Desserts

Orange crepe cake

Cooked meats

Young rabbit paté

Served cold or at room temperature.

Poultry

Duckling fillet with blackcurrant berries

Duckling : young duck.

Cold starters

Seafood with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Desserts

Red berry mousse

Desserts

Stuffed crepe

Poultry

Roast chicken with garlic

Poultry

Duck confit with porcini mushrooms

Poultry

Pigeon with vegetables

Veal

Veal shank with vegetables

Desserts

Poirat du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).

Salads

Warm lobster salad

Shellfish and Seafood

Fried squid rings

Desserts

Pear meringue tart

Sheep and Goats

Roast baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Offal and tripe

Provençal style tripe

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.

Appetizers

Salmon caviar toast

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.

Desserts

Blueberry pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and blueberry.
Served hot or cold.

Sea fish

Sole fillets in parchment

Cooked meats

Rillettes de Tours

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.

Condiments

Dill