All dishes:

Main meals

Prawn rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Veal

Sauteed veal with carrots

Pizza, Quiche, Tart and Pie

Duck pie

Desserts

Coffee and chocolate charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.

Sauces

Devil sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Poultry

Grilled chicken

Game animals

Wild boar fillet with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Gâteau basque with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

Cheeses

Caillebotte

France. Brittany. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country. Poitou-Charentes. Pays de la Loire.
Cow's milk curdled with rennet.

Warm starters

Sautéed duck foie gras escalope with white grapes

Desserts

Quince tart

Desserts

Marshmallow

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with black truffle

Desserts

Mango cheesecake

Desserts

Mango charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Offal and tripe

Braised veal sweetbreads with perigourdine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Sauces

Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Shellfish and Seafood

Lobster carpaccio with vanilla

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Mushrooms, Vegetables, Pasta and Rice

Yangzhou fried rice

Desserts

Strawberry and rhubard meringue cake

Desserts

Peach cobbler

United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.

Shellfish and Seafood

Prawns