All dishes:

Shellfish and Seafood

Oysters with jelly

Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.

Desserts

Alsatian-style apple tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

Veal

Roasted rack of veal

Poultry

Spatchcocked pigeon

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Salads

Crab and grapefruit salad

Mushrooms, Vegetables, Pasta and Rice

Steamed zucchini

Fruits

Grapefruit

Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Beef

Rump steak with Colbert sauce

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

Sea fish

Anchovies with olive oil

Offal and tripe

Veal sweetbread mille-feuille with morels

Cheeses

St. Albans

United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.

Desserts

Cream puffs

Warm starters

Goat cheese and tomato pizza

Pork

Pork leg slice with mojette beans

Leg slice : thick, round slice cut crosswise from the shank.
Mojette beans : white beans from Vendée.

Shellfish and Seafood

Squid and leek fondue

Game animals

Roasted venison with black truffle

Appetizers

Gougères

France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).

Beef

Grilled beef tenderloin

Condiments

Sweet curry

Consommé and Soup

Lamb chorba

Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.

Shellfish and Seafood

Langoustine gratin

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).