All dishes:

Poultry

Goose with red wine sauce

Goose marinated in red wine before cooking.

Pork

Pork trotter jelly

Cheeses

Glacier blue

United States. Washington.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 75 days.

Desserts

Apricot gratin

Sheep and Goats

Grilled rack of lamb

Sea fish

Sole fillets with chanterelles

Beef

Beef tenderloin en croûte

Sheep and Goats

Lamb fillet with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

Sea fish

Curled fried whiting

Fried whiting with hard-boiled egg mayonnaise.

Cold starters

Oxtail terrine in jelly

Shellfish and Seafood

Spiny lobster à l’américaine

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Warm starters

Bouchée à la reine

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).

Veal

Grilled veal

Sea fish

Grilled sea bass with anise and lemon

Poultry

Roast duck breast with porcini mushrooms

Pizza, Quiche, Tart and Pie

Seafood pie

Desserts

Apple crêpe cake

Cold starters

Duck liver mousse

Desserts

Pear poached in Sauternes with chocolate cream

Poultry

Chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Shellfish and Seafood

Bay scallop fricassee

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

Desserts

Banana soufflé

Served hot.

Cheeses

Camembert affiné au cidre

Camembert soaked for fifteen days in Norman cider.