All dishes:

Poultry

Chicken supreme with curry sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.

Desserts

Pear dartois

Dartois : two strips of puff pastry surrounding a filling.

Poultry

Aiguillette of guinea fowl with poivrade sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Shellfish and Seafood

Oysters gratin with Parmesan

Sea fish

Monkfish in red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Mushrooms, Vegetables, Pasta and Rice

Eggplant tian with fresh goat cheese

Pork

Pork roast with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Pork

Pork leg with pineapple

Salads

Seafood salad

Sheep and Goats

Spit-roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

Main meals

Lamb tajine

Tajine : stew of vegetables, fish or meat.

Desserts

Crepe Suzette

Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.

Sheep and Goats

Roasted shoulder of lamb and mixed herbs

Desserts

Strawberry panna cotta

Cooked meats

Hare pâté with mushrooms

Served cold or at room temperature.

Appetizers

Duck foie gras toast

Shellfish and Seafood

Roasted lobster with morels

Eggs

Cheese omelette

Beef

Bordeaux style sautéed rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sea fish

Sea bream in parchment

Sheep and Goats

Knuckle of lamb with olives

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Poultry

Pan-fried goose foie gras with apricot compote

Served hot.

Mushrooms, Vegetables, Pasta and Rice

Chinese noodles

Pasta cooked in a broth (herbal, chicken, etc).