All dishes:

Cooked meats

Leverpostej

Sweden.
Pork liver pâté with lard.

Poultry

Black truffle stuffed turkey

Beef

Rump steak with pepper

Desserts

Spiced apple meringue tart

Desserts

Raspberry and morello cherry meringue cake

Mushrooms, Vegetables, Pasta and Rice

Pasta and clams

Cooked meats

Duck rillettes

Pizza, Quiche, Tart and Pie

Gorgonzola quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Sheep and Goats

Shoulder of lamb en croûte with broad beans

Appetizers

Garlic bread

Bread filled with butter and garlic.

Shellfish and Seafood

Grilled scallops with lemongrass

Desserts

Iced nougat

Cold starters

Fresh Sainte-Maure cheese and pistachio terrine

Sainte-Maure : goat cheese.

Pork

Orange pork roast

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Poultry

Grilled duck breast with blackcurrant sauce

Desserts

Apricot upside-down cake

Warm starters

Maroilles waffle

Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.

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.

Poultry

Spit-roasted capon

Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Poultry

Chicken with crayfish

Veal

Veal stew Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Sheep and Goats

Lamb noisette with garlic cream

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Garlic cream : sauce made with cream and cooked garlic.