All dishes:

Sea fish

Turbot soufflé with Nantua sauce

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

Beef

Steak au poivre vert

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Game animals

Haunch of wild boar with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Rabbit

Saddle of rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Poultry

Sautéed duck with red fruits

Cheeses

Cottage cheese with salt and pepper

Poultry

Pressed duck

Warm starters

Lobster raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Pizza, Quiche, Tart and Pie

Leek tart

Desserts

Black plum tart

Main meals

Oriental-style lamb meatballs

Oriental style : with spices.

Desserts

Flan with salted butter caramel

Pizza, Quiche, Tart and Pie

Roquefort cheese tart

Beef

Roast beef in puff pastry with mushrooms

Veal

Roasted rack of veal with porcini mushrooms

Condiments

Mint

Salads

Raw mushroom salad

Shellfish and Seafood

Cockles and scallops cassolette

Cassolette : individual container for presenting a dish.

Cold starters

Crab mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Game birds

Thrushes cassolette with black olive

Cassolette : individual container for presenting a dish.

Appetizers

Summer roll

Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.

Others

Frog legs with garlic butter

Garlic butter : butter with garlic.

Cheeses

Hermelín

Czech Republic.
Soft-ripened cow's milk cheese with bloomy rind.

Desserts

Poire Belle-Hélène

Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.