All dishes:

Salads

Lentil salad with haddock

Cold starters

Langoustines with mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

Poultry

Pigeon with turnips

Sheep and Goats

Roast kid goat with garlic

Desserts

Napoléon praline cake

Cake of Russian origin. Variety of praline mille-feuille.

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and smoked salmon

Desserts

Chocolate and raspberry tart

Poultry

Guinea fowl with tarragon

Shellfish and Seafood

Clams with mariniere sauce

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

Shellfish and Seafood

Braised scallops

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.

Offal and tripe

Abignades

Goose tripe and blood cooked.
Served on fried breath with goose fat.

Fruits

Sugared almonds

Poultry

Chicken with Comté sauce

Comté sauce : grated Comté with white wine, fresh cream and shallots.

Sheep and Goats

Roasted leg of lamb with porcini

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Game animals

Bordeaux style wild boar fillet

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Poultry

Chicken Tikka Masala

Marinated chicken in spices and yogurt and baked.

Eggs

Chanterelle omelette

Veal

Veal chop with porcini and polenta

Pork

Pan seared sausage

Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.

Cheeses

Medium-old Mimolette

France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : 6 to 12 months.

Eggs

Toupinel egg

Poached egg served in a baked potato and topped with Mornay sauce.

Appetizers

Duck foie gras canapé