All dishes:

Mushrooms, Vegetables, Pasta and Rice

Endive with ham in parchment

Beef

Grilled hanger steak and coal roasted potatoes

Freshwater fish

Pike-perch with beurre blanc sauce

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

Sea fish

Roasted sole with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Macarons of Saint-Emilion

Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.

Sheep and Goats

Confit lamb epigrams

Epigrams : lamb breast pieces.

Game animals

Venison fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Shellfish and Seafood

Bay scallops with garlic butter

Garlic butter : butter with garlic.

Shellfish and Seafood

Scallop skewers with grapefruit sauce

Poultry

Pigeon with olives

Desserts

Grapefruit sorbet

Desserts

Raspberry charlotte

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

Cheeses

Picolin

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.

Sheep and Goats

Roasted saddle of lamb in herbs crust

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

Sheep and Goats

Lamb navarin with black olives

Navarin : stew.

Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

Desserts

Rose des sables with chocolate milk

Rose des sables : cornflakes covered in chocolate.

Desserts

Apple cinnamon turban

Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…

Game animals

Jugged hare a la royale

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

Poultry

Duck breast with morello cherry

Sea fish

Bordeaux style shad

Bordeaux or Bordelaise style : with shallots, parsley, and red wine.

Ice cream and sorbets

Honey ice cream

Desserts

Panna cotta

Italy.
Dessert made by mixing heavy cream with egg whites and honey, cooked in a bain-marie.

Poultry

Sautéed duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.