All dishes:

Desserts

Pink praline tart

Poultry

Fresh goose foie gras with white grapes

Served hot.

Desserts

Hazelnut cookie

Desserts

Sponge cake

Cheeses

Buttermilk blue

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

Desserts

Red fruit crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Sheep and Goats

Roasted kid goat with garlic

Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.

Cold starters

Tomatoes with tomato

Tomatoes stuffed with a tomato tartare.

Desserts

Fig crêpe aumoniere

Veal

Roasted rack of veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Pineapple flambé

Slice of pineapple flambéed with rum

Sheep and Goats

Seven-hour lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Freshwater fish

Pike-perch quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Cheeses

Cheese board

Salads

Tomato salad

Eggs

Provençal style poached eggs

Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.

Sheep and Goats

Lamb with spring vegetables and Soubise sauce

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

Cheeses

Fresh goat cheese with herbs

Desserts

Blackberry meringue cake

Offal and tripe

Tripous

France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.

Salads

Dressed herring

Salad composed of diced salted herring covered with layers of grated vegetables (potatoes, carrots, beets, onions) with mayonnaise.

Cheeses

French gruyère

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.
Pressed and cooked cheese made from raw cow's milk containing holes ranging in size from a pea to a cherry.
Ripening : 4 months minimum.

Poultry

Braised duck with turnips

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.