All dishes:

Game animals

Saddle of hare

Beef

Charolais beef pavé with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Fruits

Nectarine

Appetizers

Onion breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Shellfish and Seafood

Oysters with sea water jelly

Desserts

Mille-feuille

Pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Sheep and Goats

Leg of lamb with flageolets beans

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

Shellfish and Seafood

Oysters with shallots and vinegar

Desserts

Gugelhupf

Brioche that contains raisins, almonds and Kirsch, sometimes also candied fruits and nuts.

Sea fish

Sea bass with horn of plenty in parchment

Desserts

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

Ice cream and sorbets

Quince sorbet

Desserts

Roasted apricots with lavender ice cream

Appetizers

Smoked salmon canapé

Mushrooms, Vegetables, Pasta and Rice

White asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Poultry

Duck breast over vine shoots

Poultry

Roasted duck with red pepper

Desserts

Fruit blancmange

Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.

Desserts

Carrot cake

Desserts

Black and red fruits crema catalana

Beef

Roasted rib steak with chanterelles

Rib steak : rib of beef with bone attached.

Sheep and Goats

Lamb with rosemary and tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Pork

Grilled black pudding

Poultry

Chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.