All dishes:

Salads

Lentil salad

Desserts

Tulip cookie with red berries

Cookie tulip : dessert shell made from a baked batter of butter, egg white, flour, and icing sugar.

Desserts

Frozen strawberry and rhubard soufflé

Cold starters

Sardine paté

Served cold.

Poultry

Duck stew

Desserts

Strawberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

Desserts

Apricot financier

Sea fish

Roasted golden sea bream

Sea fish

Roasted sea bass with verbena

Shellfish and Seafood

Scallop carpaccio with tapenade

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Shellfish and Seafood

Grilled scallops with lemongrass

Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.

Pork

Roasted knuckle of pork

Rabbit

Roast rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Poultry

Roasted capon with chestnuts

Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

Shellfish and Seafood

Roasted spiny lobster

Sea fish

Sautéed darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Freshwater fish

Dill marinated trout

Shellfish and Seafood

Boiled shrimp

Mushrooms, Vegetables, Pasta and Rice

Sautéed chanterelles

Sheep and Goats

Lamb with mashed potato

Sea fish

Halibut fillets with parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.