All dishes:

Poultry

Chicken with chanterelles

Sheep and Goats

Roasted rack of lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Main meals

Royal couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Shellfish and Seafood

Scallops with white truffle cream sauce

Cheeses

Carré de l’Est

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Soft-ripened cow's milk cheese with a bloomy rind.

Freshwater fish

Fried gudgeons

Sheep and Goats

Roasted rack of lamb with thyme

Game animals

Roasted venison fillet

Shellfish and Seafood

Bay scallops with tarragon

Desserts

Plum dartois

Dartois : two strips of puff pastry surrounding a filling.

Poultry

Coq au Chambertin

Sea fish

Sea bass with coconut milk

Appetizers

Zucchini flower fritters

Sheep and Goats

Confit shoulder of lamb

Desserts

Black cherry and vanilla ice cream crêpe aumoniere

Beef

Beef tongue with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Fruits

Apple

Desserts

Strawberries and cream

Game birds

Quail with figs in parchment

Salads

Caux-style salad

Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.

Main meals

Lamb tajine

Tajine : stew of vegetables, fish or meat.

Cheeses

Valençay

France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Poultry

Duck breast over vine shoots

Cold starters

Olive plum cake