All dishes:

Appetizers

Devils on horseback

Sauces

Bourguignonne sauce

Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

Desserts

Apricot tarte Tatin

Sheep and Goats

Braised lamb chops

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Veal

Veal escalope with sage

Mushrooms, Vegetables, Pasta and Rice

Baked red bell pepper

Sea fish

Skate with black butter sauce

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Cheeses

Charloe

United States. Ohio.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.

Mushrooms, Vegetables, Pasta and Rice

Celery root puree

Shellfish and Seafood

Oysters au gratin

Warm starters

Asparagus puff pastry

Desserts

Caramelized apple with spices and cinnamon ice cream

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with meat

Sea fish

Red mullet in parchment

Beef

Rump steak with Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Cold starters

Pike-perch terrine

Served cold.

Desserts

Apple pie

Eggs

Scallop omelette

Game animals

Saddle of hare with juniper berries

Poultry

Roast duck

Cheeses

Prairie sunset

United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.

Cooked meats

Jambon cru du Jura

Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Roast pigeon