All dishes:

Cheeses

Fresh goat cheese

Cold starters

Crab pâté

Served cold.

Sea fish

Smoked herring and potato salad

Desserts

Candied ginger

Poultry

Braised duckling with turnips

Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sea fish

Grilled red mullet with an anchovy butter

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Main meals

Seafood platter

Poultry

Roasted duck with prunes

Shellfish and Seafood

Bay scallop tartare

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

Desserts

Lemon and mascarpone mousse

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Main meals

Lamb tajine with apricots

Tajine : stew of vegetables, fish or meat.

Poultry

Roasted duck with turnips

Shellfish and Seafood

Razor shell a la plancha with herbs

Desserts

Gratinated raspberry tart

Sheep and Goats

Lamb with blueberries

Desserts

Apricot mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Mushrooms, Vegetables, Pasta and Rice

Steamed zucchini

Warm starters

Sautéed duck foie gras escalope with figs

Sea fish

Pickled mackerel fillets in white wine

Desserts

Vacherin

Dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Fruits

Pineapple

Desserts

Rhubarb crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Desserts

Redcurrant meringue tart

Sheep and Goats

Lamb navarin

Navarin : stew.