All dishes:

Desserts

Peach zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Freshwater fish

Pike-perch fillets

Game birds

Roast partridge with black truffle

Game animals

Spit-roasted wild boar

Offal and tripe

Braised veal sweetbreads with morels

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

Warm starters

Spanakopita

Greece.
Phyllo pastry stuffed with spinach with shallot, egg, onion, feta or ricotta.

Salads

Crudite salad

Do not serve fine wine.

Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

Sheep and Goats

Roasted shoulder of lamb and mixed herbs

Sauces

Americaine sauce

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."

Others

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).

Sheep and Goats

Seven-hour lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Pork

Black pudding with potatoes

Cheeses

Niolo

France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.

Sea fish

Smoked salmon pancake

Galette : savory crepe.

Cold starters

Chicken liver mousse

Beef

Beef tournedos with peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Game animals

Jugged hare with sautéed porcini mushrooms

Sea fish

Grilled sea bass fillets

Cheeses

Saingorlon

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue cheese made from pasteurized cow's milk.

Sea fish

Salmon in parchment with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

French gruyère

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.
Pressed and cooked cheese made from raw cow's milk containing holes ranging in size from a pea to a cherry.
Ripening : 4 months minimum.

Cold starters

Oxtail terrine in jelly

Poultry

Hot chicken

Spicy fried chicken served on slices of white bread with pickle strips.