All dishes:

Warm starters

Apple and Camembert cheese gratin

Sea fish

Cotriade

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.

Desserts

Brownie

Sea fish

Roasted sea bass with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

Shellfish and Seafood

Razor shell a la plancha

Shellfish and Seafood

Roasted spiny lobster with morels

Pizza, Quiche, Tart and Pie

Fish pie

Veal

Amourettes with morel mushrooms and potatoes

Amourettes : fritters of animals testicules.

Sea fish

Scalop aumoniere

Offal and tripe

Grilled veal kidney

Mushrooms, Vegetables, Pasta and Rice

Chanterelle

Cheeses

Vacherin d’Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 3 weeks.

Offal and tripe

Veal sweetbreads with black truffle

Shellfish and Seafood

Langoustine tartare with lime

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cooked meats

Rustic food buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Game birds

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Salads

Museau vinaigrette

Pressed and sliced head cheese, served with a vinaigrette and accompanied by pickles, shallots or pearl onions.

Poultry

Duck breast with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Cold starters

Zucchini and smoked salmon terrine

Served cold.

Sea fish

Roasted cod

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with goat cheese salad

Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Game animals

Jugged hare Saint-Hubert

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

Poultry

Goose foie gras with white grapes

Served cold.