All dishes:

Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

Shellfish and Seafood

Marennes Oléron oysters

Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

Sea fish

Sole with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Cheeses

Harbison

United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.

Desserts

Cookie

Sheep and Goats

Grilled lamb chops with herbs

Pork

Pork fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Appetizers

Cheese croquettes

Sheep and Goats

Rack of lamb with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Croquets bordelais

France. Nouvelle-Aquitaine. Gironde.
Almond biscuit.

Desserts

Peach bavarian

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Freshwater fish

Pike quenelles

Desserts

Peaches with meringue

Baked peaches topped with meringue.

Sheep and Goats

Lamb noisette with spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Sea fish

Grilled sole

Sheep and Goats

Roasted rack of lamb

Poultry

Roasted duck with figs

Veal

Veal escalope with cream

Shellfish and Seafood

Langoustines with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Mushrooms, Vegetables, Pasta and Rice

Steamed white asparagus

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and tuna

Desserts

Orangettes

Candied orange peel coated in dark chocolate.

Desserts

Fig tart