All dishes:

Desserts

Cherries flambéed in kirsch

Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.

Poultry

Supreme of fattened chicken

Poultry supreme : all the white meat from the breast and wings of poultry.

Cheeses

Extra Mature Clothbound Cheddar

United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 18 months.

Poultry

Duck foie gras confit

Served on toasts as an appetizer.
Served cold.

Desserts

Crepes cake

Main meals

Lamb tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Beef

Roasted beef with black truffle sauce

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

Shellfish and Seafood

Sautéed scallops with citrus fruits

Poultry

Grilled chicken

Sea fish

Salmon with herbs

Ice cream and sorbets

Red berry sorbet

Desserts

Walnut pie

Pork

Pork roast with prunes

Shellfish and Seafood

Oysters a l’américaine

Oysters dipped in batter, then in breadcrumbs, and fried in lard.
Served hot.

Shellfish and Seafood

Prawns in garlic butter

Garlic butter : butter with garlic.

Desserts

Pear meringue cake

Game birds

Wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sea fish

Grilled sea bass with herbs

Poultry

Stuffed pigeon with spices

Poultry

Young turkey with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Desserts

Red berry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Desserts

Cherry mirlitons

Desserts

Strawberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Cold starters

Salmon tataki with wasabi

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)