All dishes:

Rabbit

Saddle of rabbit with tarragon

Desserts

Praline hazelnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Warm starters

Sautéed duck foie gras escalope with white grapes

Desserts

Exotic fruit salad

Desserts

Bitter chocolate mousse with Armagnac

Shellfish and Seafood

Grilled langoustine

Desserts

Chocolate and walnut dessert

Veal

Cushion of veal with chanterelle

Eggs

Horn of plenty mushrooms omelette

Desserts

Kouign amann

France. Brittany. Finistère. Douarnenez.
Crispy cake made with bread dough containing butter and sugar, folded in layers, like puff pastry but with fewer layers.
Served warm or hot.

Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

Eggs

Scrambled eggs with black truffle

Others

Mauricette

France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.

Cooked meats

Rabbit pâté

Served cold or at room temperature.

Desserts

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.

Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

Beef

Sautéed rump steak

Beef

Beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

Desserts

Chocolate sponge cake

Sheep and Goats

Saddle of lamb in salt crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Desserts

Pear and amandine tart

Amandine : cover with almonds.

Sea fish

Monkfish stew with red wine

Freshwater fish

Pike-perch fillets with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Beef

Bordeaux style entrecote with porcini mushrooms

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