All dishes:

Salads

Tomato and Mozzarella salad

Desserts

Quince Tarte Tatin

Desserts

Chocolate cake

Pizza, Quiche, Tart and Pie

Roquefort cheese tart

Desserts

Pineapple upside-down cake

Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

Veal

Tête de veau

Mushrooms, Vegetables, Pasta and Rice

Beetroot tartare

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

Poultry

Sauteed chicken

Desserts

Rice pudding with dried fruit

Desserts

Panna cotta

Italy.
Dessert made by mixing heavy cream with egg whites and honey, cooked in a bain-marie.

Desserts

Cherry gratin

Poultry

Roasted duck with turnip confit

Warm starters

Provençal goat cheese puff pastry

Desserts

Chocolate praline mousse

Beef

Bœuf à la mode en gelee

Poultry

Turkey with black truffle

Sheep and Goats

Lamb in savory and thyme herb crust

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with parmesan

Mushrooms, Vegetables, Pasta and Rice

Beef cannelloni

Minced beef or pork hash.

Warm starters

Fish gratin in scallop shells

Desserts

Caramel 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.

Pork

Saucisse de Morteau

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.

Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.