All dishes:

Freshwater fish

Pike with cream sauce

Cream sauce : béchamel sauce with cream.

Cold starters

Fish pâté

Served hot.

Poultry

Chicken supreme with curry sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.

Desserts

Chocolate pavé

Chocolate cake cut into cubes.

Appetizers

Duck confit croquettes

Sheep and Goats

Sautéed Maintenon style lamb chops

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

Cheeses

Tarentaise reserve cheese

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months minimum.

Cooked meats

Andouille de Charlieu

France. Auvergne-Rhône-Alpes. Charlieu.
Pork sausage using mainly of pork heart and throat marinated in red wine with herbs and spices.
Served hot or cold.

Sea fish

Blanquette of monkfish with saffron

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Beef

Grilled beef tenderloin

Cheeses

Idyll gris

United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.

Offal and tripe

Veal sweetbreads with white truffle

Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

Main meals

Moules frites

Sea fish

Turbot with Champagne zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Salads

Quail salad with fresh figs

Beef

Roasted rib steak with hot andalouse sauce

Rib steak : rib of beef with bone attached.
Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.

Desserts

Apple bavarian cream

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

Freshwater fish

Eel in green sauce

Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.

Shellfish and Seafood

Pacific oysters

Others

Caviar and crab meat

Desserts

Coffee and chocolate mousse with mascarpone and hazelnut croquant

Sea fish

Monkfish and salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Sheep and Goats

Roast Pyrenees lamb