All dishes:

Mushrooms, Vegetables, Pasta and Rice

Stuffed zucchini

Prefer a pairing based on the stuffing.

Sheep and Goats

Roasted shoulder of lamb with tomato

Game birds

Partridge with red cabbage

Sauces

Gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Desserts

Pineapple gratin with honey

Shellfish and Seafood

Langoustine and scallop skewers

Poultry

Duckling Montmorency

Duckling served with a sauce made from poultry velouté and Montmorency cherries.

Beef

Sautéed rib steak

Rib steak : rib of beef with bone attached.

Sheep and Goats

Lamb noisette in a gingerbread crust

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Desserts

Pecan pie

Dish usually served with whipped cream.

Game birds

Roast partridge with black truffle

Poultry

Pigeon with peas

Sheep and Goats

Roasted kid goat

Cooked meats

Rustic food buffet

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

Salads

Bacon salad

Eggs

Soufflé omelette

Freshwater fish

Carp in beer

Desserts

Exotic fruit tart

Warm starters

Bay scallop puff pastry

Cheeses

Manchego curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 to 6 months.

Sheep and Goats

Roasted shoulder of lamb with shallot confit

Sea fish

Marinated herring dieppoise

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Sea fish

Sole with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Sheep and Goats

Roasted leg of lamb with spring vegetables

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.