All dishes:

Main meals

Moules frites

Poultry

Duck breast with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Main meals

Wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Poultry

Stuffed fattened chicken with duck foie gras

Sheep and Goats

Lamb offal fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Desserts

Lemon sponge cake

Sheep and Goats

Lamb with potatoes and pearl onions

Sea fish

Grilled pavé of tuna with herbs

Pork

Pineapple pork

Poultry

Roast guinea fowl with figs

Desserts

Coffee sponge cake

Desserts

Pear diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.

Cooked meats

Saucisson brioché

Cold starters

Shrimp canapé

Pizza, Quiche, Tart and Pie

Bacon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Shellfish and Seafood

Boiled shrimp

Desserts

Chocolate Saint-Honoré

Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Fruits

Dried fruits

Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Freshwater fish

Trout 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.

Beef

Roast beef with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Cold starters

Tuna tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Poultry

Bresse chicken with morels

Cheeses

Buttermilk blue

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 2 months.