All dishes:

Shellfish and Seafood

Grilled lobster with lemon

Appetizers

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.

Shellfish and Seafood

Flat oysters

Mushrooms, Vegetables, Pasta and Rice

Steamed green asparagus

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Caramel dessert

Appetizers

Savory petits fours

Poultry

Roasted chicken with mandarins

Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

Desserts

Pear upside-down cake

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomatoes

Mushrooms, Vegetables, Pasta and Rice

Hearts of palm in vinaigrette

Freshwater fish

Trout almondine with meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Condiments

Cooked garlic

Game animals

Hare salmis

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

Shellfish and Seafood

Steamed scallops

Freshwater fish

Carp in beer

Game birds

Roasted pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Desserts

Fruit salad

Sea fish

Roasted monkfish with saffron

Desserts

Roasted peaches with almonds

Consommé and Soup

Pork goulash

Pork

Grilled pork with thyme

Pork

Pork filet mignon with duck foie gras