All dishes:

Desserts

Spiced yule log with dried and candied fruits

Veal

Veal chop with cream and mushrooms

Cream sauce : béchamel sauce with cream.

Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Sugar crepe

Cold starters

Avocado Roquefort

Others

Salmon guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Salads

Duck foie gras and pigeon salad

Sheep and Goats

Lamb chops and grilled eggplant

Sea fish

Red mullet fillets

Poultry

Duck foie gras with white grapes

Served cold, warm or hot.

Sheep and Goats

Lamb in a gingerbread crust

Appetizers

Fish fritters with tartare sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Others

Mauricette

France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.

Poultry

Roast duck breast with porcini mushrooms

Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

Freshwater fish

Trout almondine with meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Beef

Gardiane de taureau

Bull meat marinated in red wine before being cooked slowly over low heat.
Served with rice.

Sea fish

Fried smelt

Sea fish

Roast red mullet

Poultry

Stuffed capon with black truffle

Cheeses

Bocconcino

Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Desserts

Peach tart

Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Poultry

Sautéed duck foie gras with pineapple

Served hot.