All dishes:

Mushrooms, Vegetables, Pasta and Rice

Boulangere potatoes

Boulangere potatoes : potatoes baked in the oven with onions in broth.

Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

Main meals

Chicken pastilla

Warm starters

Asparagus puff pastry

Desserts

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Desserts

Roasted pear with honey

Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

Cold starters

Salmon aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Offal and tripe

Sautéed veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Appetizers

Vegetable fritters

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms

Stuffed mushrooms with ham.

Cold starters

Sardine paté

Served cold.

Desserts

Vanilla crème brûlée

Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

Freshwater fish

Smoked eel

Veal

Lucullus veal escalope

Two veal escalopes sandwiching bacon or ham and melted cheese.

Cooked meats

Jambon cru du Jura

Shellfish and Seafood

Scallops steamed with seaweed

Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

Sheep and Goats

Champvallon style lamb chops

Champvallon : baked between two layers of potatoes with poultry broth.

Sheep and Goats

Roasted saddle of lamb with potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Desserts

Wild strawberry yogurt ice cream

Cold starters

Vegetarian pâté

Served cold.

Desserts

Peaches in syrup