All dishes:

Veal

Veal quenelles with morels

Beef

Bordeaux style rump steak

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Poultry

Duck breast with olives

Sheep and Goats

Braised leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Roasted pineapple with vanilla

Cooked meats

Jambon noir de Bigorre

Desserts

Apricot financier

Poultry

Roasted squab with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Poultry

Duck Apicius

Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.

Salads

Frisée salad

Sea fish

Smoked salmon soufflé

Served hot.

Sea fish

Grilled red mullet with olive oil

Cheeses

Grana Padano oltre 16 mesi

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 16 to 20 months.

Salads

Avocado and grapefruit salad

Sheep and Goats

Lamb noisette and mushrooms

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

Appetizers

Chicken croquettes

Main meals

Peperonata

Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.

Warm starters

Shellfish raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Cold starters

Greek-style mushrooms

Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.

Fruits

Orange

Warm starters

Ham puff pastry

Sheep and Goats

Roasted saddle of lamb with thyme

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

Sea fish

Anchovy fillets in olive oil

Game birds

Grilled quail