All dishes:

Desserts

Pineapple aumoniere

Diced pineapple cooked in filo pastry.

Sea fish

Monkfish and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Cherry meringue cake

Rabbit

Rabbit with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Cheeses

Brie de Meaux stuffed with pistachios

Others

Oriental style pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef, chicken, etc.), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Appetizers

Salmon caviar toast

Cheeses

Bergues

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.

Sheep and Goats

Stuffed pig’s trotter with mushrooms

Sea fish

Salmon and sea bass ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Cheeses

Goat cheese marinated in white wine

Dry goat cheese soaked in white wine.

Sheep and Goats

Lamb with rosemary

Desserts

Apple tart

Shellfish and Seafood

Curry sautéed shrimp with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Poultry

Roasted turkey with bacon

Main meals

Ravioles du Dauphiné in black truffle broth

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Cheeses

Goat cheese log

Desserts

Acacia flower fritters

Main meals

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Beef

Charolais beef fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Game birds

Young partridge in chartreuse of vegetables

Young Partridge : under 8 months old.
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

Consommé and Soup

Veal goulash

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Offal and tripe

Sautéed veal kidney with vin jaune sauce

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