All dishes:

Cold starters

Duck foie gras 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.

Main meals

Makizushi

Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.

Salads

Seafood salad

Sheep and Goats

Roasted leg of lamb with rosemary

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

Ice cream and sorbets

Quince sorbet

Sea fish

Grilled sea bass with anise and lemon

Sheep and Goats

Roast lamb with savory

Shellfish and Seafood

Cockles

Poultry

Chicken wings with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Mushrooms, Vegetables, Pasta and Rice

French fries

Sheep and Goats

Lamb fricassee

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

Main meals

Chicken tajine with lemon and olives

Tajine : stew of vegetables, fish or meat.

Poultry

Chicken skewers

Pizza, Quiche, Tart and Pie

Roquefort croustade

Warm starters

Lobster puff pastry

Cheeses

Ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Sea fish

Surimi

Shellfish and Seafood

Sautéed bay scallops with citrus fruits

Cooked meats

Cold cuts

Sea fish

Grilled salmon with herbs

Mushrooms, Vegetables, Pasta and Rice

Steamed white asparagus

Cold starters

Asparagus mille-feuille

Beef

Beef tenderloin with bone marrow

Warm starters

Seafood vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).