All dishes:

Desserts

Praline bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Poultry

Provençal pigeon

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Game birds

Young partridge in parchment

Young Partridge : under 8 months old.

Consommé and Soup

Saffron mussel soup

Freshwater fish

Trout au bleu

Blue : cooked in a vinegar-based court-bouillon.

Poultry

Squab with vanilla

Cheeses

Olivet cendré

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.

Shellfish and Seafood

Shrimp gratin

Warm starters

Sautéed duck foie gras escalope with porcini mushrooms

Shellfish and Seafood

Citrus bay scallop skewers

Desserts

Savarin with candied fruit

Savarin : kind of rum baba without raisins.

Warm starters

Fresh duck foie gras escalope on gingerbread

Desserts

Pear crêpe aumoniere with caramel

Rabbit

Roast saddle of rabbit

Beef

Grilled entrecote

Desserts

Chocolate yule log with pistachio cream

Desserts

Cherry mirlitons

Salads

Lettuce with fresh cream

Cheeses

French Gouda

France.
Pressed and uncooked cheese made from whole cow's milk.

Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.

Veal

Veal frikandel

Minced veal with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.

Shellfish and Seafood

Langoustine flambéed with cognac

Cold starters

Italian style melon

Melon slices wrapped in Parma ham.
Match the pairing between the saltiness of the ham or the sweetness of the melon according to the type of melon (intensity).

Cooked meats

Pork rinds

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.