All dishes:

Pizza, Quiche, Tart and Pie

Button mushroom tart

Desserts

Croquembouche with vanilla custard

Small cream puffs filled with vanilla cream and assembled with caramel.

Desserts

Apple pie

Sea fish

Grilled red mullet with tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Cheeses

Fresh goat cheese with herbs

Cold starters

Kipper pâté

Served cold.

Desserts

Apricot and almond pastilla

Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.

Poultry

Roasted capon with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Beef

Grilled beef with herbs

Shellfish and Seafood

Bay scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.

Appetizers

Olives stuffed with anchovies

Sea fish

Sole fillets with chanterelles

Sea fish

Grilled sole with melted butter

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Fruits

Red berries

Mushrooms, Vegetables, Pasta and Rice

Grilled zucchini

Sauces

Choron sauce

Choron sauce : béarnaise sauce with tomato.

Sauces

Black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Poultry

Turkey supreme with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Freshwater fish

Roasted pike with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Desserts

Cherry merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Shellfish and Seafood

Scallops with americaine sauce

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."

Salads

Raw mushroom salad

Poultry

Pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Freshwater fish

Trout tartare and green asparagus

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