All dishes:

Salads

Seafood salad

Main courses

Cheese fondue

Switzerland.
Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).

Poultry

Grilled duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Freshwater fish

Fried bleak

Poultry

Confit duck leg

Salads

Quail salad with grapes

Miscellaneous

Shrimp guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Poultry

Stuffed capon with black truffle

Sheep and Goats

Grilled lamb fillet

Desserts and Sweet Courses

Flan with salted butter caramel

Shellfish and Seafood

Bay scallop carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Seafish

Monkfish coloured with saffron

Offal and tripe

Casseroled veal kidney

Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

Desserts and Sweet Courses

Roasted peaches with rosemary

Seafish

Sardinade

Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.

Poultry

Pan-fried goose foie gras with spices

Served hot.

Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Beef

Roasted beef with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Beef

Grilled beef

Mushrooms, Vegetables, Pasta and Rice

Fish sauerkraut

Sauerkraut with haddock, monkfish and salmon.

Freshwater fish

Artic char with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Desserts and Sweet Courses

Plum and walnut cream meringue tart

Poultry

Squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…