All dishes:

Poultry

Stuffed capon with morel msuhrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Sheep and Goats

Roasted lamb fillet

Desserts

Hazelnut praline

Sea fish

Sea bass with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cooked meats

Pork pâté

Served cold.

Sheep and Goats

Lamb noisette with herbs

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Sauces

Dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Desserts

Cherry tart

Cooked meats

Andouille de Vire with cider sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Cider sauce : cider, butter, crème fraîche, shallot, and white wine.
Served hot.

Desserts

Banana, raisin and rum crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Pork

Parsley ham

Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).

Appetizers

Duck confit croquettes

Cheeses

Andazul

Spain. Andalusia.
Blue cheese made from pasteurized goat's milk.
Ripening : 3 to 4 months.

Sea fish

Sole fillets with beurre blanc sauce

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

Cheeses

Edam demi-étuvé

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.

Mushrooms, Vegetables, Pasta and Rice

Artichokes mayonnaise

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

Sea fish

Grilled sea bass with beurre blanc sauce

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

Warm starters

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle wrapped in puff pastry.

Shellfish and Seafood

Langoustine tartare with mango

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Main meals

Duck hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Cold starters

Crab aspic with herbs

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.

Pork

Diots with cabbage

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Shellfish and Seafood

Grilled crab

Sheep and Goats

Leg of lamb en croûte

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