All dishes:

Poultry

Roasted young turkey with chestnuts

Desserts

Peach 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.

Ice cream and sorbets

Red berry sorbet

Desserts

Black cherry and vanilla ice cream crêpe aumoniere

Sheep and Goats

Lamb with porcini mushrooms

Warm starters

goat cheese and honey puff pastry

Sheep and Goats

Baron of lamb with blueberry

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

Shellfish and Seafood

Scallops with a julienne of vegetable

Julienne : vegetables cut into batons.

Poultry

Spit-roasted spring chicken

Cheeses

Comte with walnuts

Shellfish and Seafood

Small oysters

Small oysters (number 5 : between 30 and 45 grams).
Don't forget the bread and butter as an accompaniment.

Cold starters

Sautéed goose foie gras escalope with spices

Cheeses

Grayson

United States. Virginia.
Soft-ripened cheese made from cow’s milk with a natural rind orange-colored.

Main meals

Champagne style potée

Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.

Desserts

Plum tart

Shellfish and Seafood

Roasted spiny lobster

Main meals

Spicy fondue

Fondue made with Gruyère, red and green bell peppers, and chili pepper.

Sea fish

Sea bass en croûte with tarragon

Desserts

Pumpkin meringue pie

Mushrooms, Vegetables, Pasta and Rice

Steamed white asparagus

Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

Pork

Braised pork shoulder

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Shellfish and Seafood

Garlic prawns

Poultry

Chicken en barbouille

France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.