All dishes:

Offal and tripe

Veal sweetbreads with lemon confit

Game birds

Mallard salmis

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

Appetizers

Cheese bites

Poultry

Grilled duck breast with blackcurrant sauce

Desserts

Walnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Veal

Roasted rack of veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Veal

Veal shank slice with cider

Leg slice : thick, round slice cut crosswise from the shank.

Eggs

Soufflé omelette

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with porcini mushrooms

Desserts

Vatrushka with lemon

Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.

Poultry

Goose confit

Served hot.

Offal and tripe

Veal sweetbreads with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Cheeses

Brie de Montereau

France. Île-de-France. Seine-et-Marne. Fontainebleau.
Soft-ripened cow's milk cheese with a bloomy rind.

Cooked meats

Duck terrine

Served cold or at room temperature.

Offal and tripe

Amourettes fritters

Amourettes : fritters of animals testicules.

Game birds

Roasted wood pigeon with dried fruit

Sheep and Goats

Lamb fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Game birds

Roasted pheasant with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

Poultry

Spit roasted chicken

Desserts

Walnut meringue tart

Sea fish

Braised salmon

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

Ice cream and sorbets

Exotic fruit sorbet

Poultry

Duckling fillet with blackcurrant berries

Duckling : young duck.