All dishes:

Condiments

English mustard

Desserts

Rum raisin ice cream

Sauces

Mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cold starters

Seafood paté

Served cold.

Poultry

Stuffed pigeon with duck foie gras

Salads

Sautéed bay scallop salad and black truffle vinaigrette

Offal and tripe

Sautéed veal kidney

Poultry

Guinea fowl salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Eggs

Shirred eggs with cream

Desserts

Charlotte royale

Charlotte made with bavarian cream and ladyfingers.

Poultry

Fresh goose foie gras

Sheep and Goats

Lamb shank with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Consommé and Soup

Mussel soup

Appetizers

Cheese croquettes

Mushrooms, Vegetables, Pasta and Rice

Sautéed oyster mushrooms

Cooked meats

Grilled andouillette

Desserts

Strawberry 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).

Shellfish and Seafood

Oysters au gratin

Cooked meats

Jamón ibérico

Dry-cured ham produced from black Iberian pigs (pure breed or crossed with at least 50% black Iberian pig with Duroc pigs).

Eggs

Scrambled eggs with caviar

Desserts

Quince tart with caramel sauce

Desserts

Tarte tatin with vanilla whipped cream

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.

Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry