All dishes:

Shellfish and Seafood

Lobster à l’américaine

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Eggs

Aumale scrambled eggs

Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.

Game animals

Roast saddle of hare

Shellfish and Seafood

Marennes Oléron oysters

Sheep and Goats

Champvallon style lamb chops

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

Desserts

Crème brûlée with black and red fruits

Shellfish and Seafood

Steamed mussels with cider

Shellfish and Seafood

Langoustine tartare with lime

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Floating island with pink pralines

Beef

Rump steak with pepper

Main meals

Chicken tajine with curry

Tajine : stew of vegetables, fish or meat.

Rabbit

Confit rabbit with rosemary

Sea fish

Mackerel in white wine

Veal

Roasted veal chop and oven-baked potatoes

Freshwater fish

Eel with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Sea fish

Cod brandade with mashed potatoes

Brandade with mashed potatoes.

Desserts

Raspberry and morello cherry tart with meringue

Mushrooms, Vegetables, Pasta and Rice

Sautéed oyster mushrooms

Fruits

Pear

Salads

Vegetable salad with toro and anchovies

Toro : tuna taken from the belly.

Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

Pork

Black pudding with mashed potatoes

Poultry

Roasted duck breast with grenaille potatoes

Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Sauces

Mustard sauce

Mustard sauce : hollandaise sauce with mustard.