All dishes:

Pork

Black pudding with apples

Poultry

Duckling with turnips

Duckling : young duck.

Desserts

Mirabelle plum and almond meringue tart

Desserts

Crema catalana

Desserts

Grapefruit cream

Desserts

Red fruit gratin

Desserts

Red fruit salad

Shellfish and Seafood

Abalone

Freshwater fish

Eel in red wine

Eel cut into pieces and cooked in red wine.

Game birds

Roasted pheasant with eggplant

Sheep and Goats

Saddle of lamb and spring garnish

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…

Desserts

Roasted almond and fig tart

Desserts

Soufflé omelette with apple

Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

Pizza, Quiche, Tart and Pie

Roquefort cheese tart

Veal

Cushion of veal with fresh cream

Cold starters

Chicken liver mousse

Game birds

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cold starters

Crab pâté

Served cold.

Game birds

Roasted pheasant with porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with seafood

Beef

Beef bourguignon with fresh pasta

Shellfish and Seafood

Grilled lobster over vine shoots

Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.