All dishes:

Appetizers

Chorizo and Comté cheese toast

Sea fish

Salmon steak with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

Shellfish and Seafood

Seafood in cream sauce

Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Game birds

Roasted woodcock with a sauté of porcini and chanterelles

Main meals

Goose cassoulet

Desserts

Chocolate sponge cake and caramel ice cream

Appetizers

Smoked eel rillettes with toast

Pizza, Quiche, Tart and Pie

Porcini mushrooms and duck gizzards tart

Beef

Beef bourguignon with steamed potatoes

Desserts

Quince tart

Sea fish

Sea bass fillets with fennel and star anise

Mushrooms, Vegetables, Pasta and Rice

Baked red bell pepper

Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

Cooked meats

Dry cured sausage

Pork

Rethel boudin blanc

France. Grand Est. Ardennes.
White sausage made only from pork meat with milk instead of blood.

Desserts

Floating island with pistachio slivers

Sea fish

Grilled sea bream a l’unilateral

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

Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Mushrooms, Vegetables, Pasta and Rice

Shakshouka

Maghreb.
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usualy seasoned with cumin, paprika, and harissa.

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes salad with smoked salmon and dill

Mushrooms, Vegetables, Pasta and Rice

Vegetable pannequet with fresh herbs

Pannequet : crepe filled with a savory or sweet filling.

Beef

Grilled entrecote with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.