All dishes:

Sea fish

Grilled fish

Freshwater fish

Trout with meunière sauce

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

Poultry

Guinea fowl with cabbage

Shellfish and Seafood

Sautéed scallops with olive oil

Freshwater fish

Grillled pike

Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

Warm starters

Goat cheese puff pastry with caramelized onions

Sea fish

Raw salmon with dill

Sea fish

Hake steak Provençal

Darne : cross-section of one inch in thickness, including the backbone.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Mushrooms, Vegetables, Pasta and Rice

Boulangere potatoes

Boulangere potatoes : potatoes baked in the oven with onions in broth.

Fruits

Mango

Salads

Bacon salad

Sea fish

Marinated salmon in lemon juice with ginger

Shellfish and Seafood

Grilled lobster with lemon

Salads

Bay scallop salad

Offal and tripe

Veal sweetbreads with asparagus tips

Cold starters

Aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Sea fish

Grilled cod with white wine

Appetizers

Dried fruit canapé

Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.

Cooked meats

Goose paté with goose foie gras and black truffle

Served cold or at room temperature.

Desserts

Candied chestnut cream crêpe aumoniere with dark chocolate sauce

Desserts

Pear and amandine tart

Amandine : cover with almonds.

Poultry

Duck foie gras with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.