All dishes:

Beef

Bordeaux style sautéed rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Appetizers

Dried fruit canapé

Shellfish and Seafood

Grilled bay scallops

Cold starters

Melon

Sheep and Goats

Rosemary lamb with ratatouille

Desserts

Fig meringue tart

Poultry

Duck breast with mushrooms

Desserts

Banana and chocolate 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.

Offal and tripe

Veal sweetbread terrine

Desserts

Blancmange

Sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Poultry

Squab with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

Game animals

Venison stew

Salads

Green salad

Game animals

Saddle of hare

Appetizers

Stuffed piquillo peppers with cod

Cheeses

Vacherin Mont-d’or

Switzerland. Vaud.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 17 to 25 days.

Sea fish

Marinated salmon with dill

Desserts

Strawberry almond tart

Appetizers

Anchovies and green olives

Desserts

Croquant

Croquant : almond biscuit.

Cheeses

Danish blue

Denmark.
Blue cheese made from pasteurized whole cow's milk.
Ripening : 2 to 3 months.

Poultry

Duck breast with cherry and sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Sheep and Goats

Roasted saddle of lamb with thyme

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

Desserts

Black cherry clafoutis