All dishes:

Eggs

Scrambled eggs with porcini

Sheep and Goats

Lamb in salt crust

Warm starters

Vol-au-vent financiere

Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.

Pizza, Quiche, Tart and Pie

Aligot tart

Tart with aligot and ham.

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.

Sheep and Goats

Roasted saddle of lamb with potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Mushrooms, Vegetables, Pasta and Rice

Vegetable lasagna

Desserts

Praluline

Poultry

Capon with figs

Shellfish and Seafood

Bay scallop skewers with coral sauce

Coral sauce : roe of scallops mixed with fresh cream and spices.

Poultry

Chicken galantine

Mixture of meat and bacon sliced or chopped then boiled.

Veal

Sauteed veal with tomato

Salads

Crab salad with herbs

Warm starters

Puff pastry with cumin

Shellfish and Seafood

Langoustines a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Cold starters

Zakuski

Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).

Cooked meats

Leverpostej

Sweden.
Minced pork liver with lard pâté

Appetizers

Arancini al ragù

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.

Poultry

Chicken colombo

Desserts

Orange cake

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Pork

Pork chop with charcutiere sauce

Charcutière sauce  : reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.

Cheeses

Vacherin Mont-d’or

Switzerland. Vaud.
Soft-ripened cow's milk cheese with a washed rind.

Ice cream and sorbets

Honey-glazed parfait

Parfait : frozen dessert made from fresh cream and eggs with a flavouring (alcohol, crushed fresh or dried fruit, chocolate, vanilla ...).