All dishes:

Mushrooms, Vegetables, Pasta and Rice

Seafood rice

Sauces

Mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Poultry

Spit-roasted squab

Desserts

Banana fritters

Sea fish

Roast sea bass

Desserts

Strawberry and raspberry Eton mess

Game birds

Quail with figs in parchment

Offal and tripe

Veal sweetbreads with chanterelle

Cold starters

Smoked fish platter with dill

Cold starters

Guinea-fowl pâté

Served cold.

Shellfish and Seafood

Sautéed scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Freshwater fish

Fried gudgeons

Veal

Roasted veal chop and oven-baked potatoes

Main meals

Lamb tajine

Tajine : stew of vegetables, fish or meat.

Sea fish

Roasted sea bass with fennel and star anise

Main meals

Matelote with riesling

Matelote : white wine reduction with fish stock and mushrooms.

Salads

Landaise salad

France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.

Poultry

Sauteed chicken

Veal

Veal tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

Poultry

Chicken cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

Others

Pinchitos

Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.
he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.

Cold starters

Eggs with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.