All dishes:

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Salads

Tuna Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

Sea fish

Sea bream with white wine

Salads

Crayfish tail salad

Condiments

Bay leaf

Warm starters

Scallops puff pastry

Beef

Bordeaux style rump steak

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

Sheep and Goats

Saddle of lamb with herbs

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.

Desserts

Pecan pie

Dish usually served with whipped cream.

Cheeses

Camembert

France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.

Offal and tripe

Veal sweetbreads with mustard

Sea fish

Marinated salmon in lemon juice with ginger

Cold starters

Duck foie gras 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.

Rabbit

Sauteed rabbit with green olives

Veal

Roasted veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Desserts

Chocolate cream puffs

Desserts

Pear bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Beef

Sautéed rump steak

Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

Desserts

Chocolate almond brownies

Desserts

Hazelnut croquant

Sea fish

Sole fillets with fresh cream

Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.