All dishes:

Desserts

Iced nougat with raspberry coulis

Shellfish and Seafood

Bay scallops with fresh cream

Desserts

Roasted pear with nougatine

Shellfish and Seafood

Raw clams with lemon

Desserts

Peach trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Desserts

Molten chocolate cake and vanilla ice cream

Offal and tripe

Sautéed veal sweetbreads in butter

Desserts

Plum meringue cake

Desserts

Chocolate croquembouche

Chocolate-covered profiteroles with pastry cream or vanilla ice cream.

Veal

Roasted veal chop

Pizza, Quiche, Tart and Pie

Mushroom pizza

Sheep and Goats

Roasted lamb chops

Desserts

Coffee and chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Cheeses

Pavé d’Auge

France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.

Sea fish

Monkfish loin with lemon and bacon

Sheep and Goats

Mutton with sauce

Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Game animals

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

Desserts

Floating island

Beaten egg whites baked in a mold, in the oven and in a bain-marie, accompanied by crème anglaise.
Generally topped with caramel.

Shellfish and Seafood

Bouzigues oysters

Main meals

Lamb curry

Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.

Appetizers

Accras cod

Lightly spiced cod fritter.
Serve hot as an appetizer or as a starter.

Desserts

Strawberry yogurt ice cream