All dishes:

Desserts

Griottines yule log

Griottines : cherries macerated in a kirsch liqueur.

Appetizers

Chicken croquettes

Desserts

Brownie

Poultry

Supreme of guinea-fowl with cream sauce

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

Main meals

Monkfish curry

Pork

Portuguese-style pork roast

Oven-roasted pork with paprika, chicken stock, and white wine.

Freshwater fish

Trout with morel mushrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Desserts

Coffee sponge cake

Desserts

Tarte Tatin with vanilla ice cream

Desserts

Caramelized apple tart

Poultry

Braised pigeon with cabbage

Sea fish

Pavé of salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Desserts

Chocolate almond brownies

Desserts

Cherries Jubilee

Cherries poached in a light syrup and then flambéed with kirsch.

Sheep and Goats

Grilled lamb chops

Poultry

Spit roasted Bresse chicken

Desserts

Vanilla cheesecake

Cold starters

Salmon aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Cheeses

Sheep’s milk cheese with quince jelly

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

Game birds

Woodcock with porcini mushrooms

Cheeses

Chaumes

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Salads

Shrimp salad

Sheep and Goats

Roasted leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.