All dishes:

Shellfish and Seafood

Langoustine flambéed with cognac

Cooked meats

Wild boar pâté

Served cold or at room temperature.

Freshwater fish

Smoked tuna

Cold starters

Crab cocktail

Crab and egg salad with cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Poultry

Roasted duck with peas

Cold starters

Rillettes of mackerel

Shellfish and Seafood

Grilled spiny lobster

Desserts

Pear and blue cheese tart

Desserts

Coffee tart

Sheep and Goats

Roasted shoulder of lamb with broad beans

Freshwater fish

Pike with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Condiments

Sweet curry

Desserts

Cottage cheese and sugar

Sea fish

Cod in parchment

Shellfish and Seafood

Spider crab and pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Beef

Provençal-style beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

Cheeses

Beenleigh Blue

United Kingdom. Devon.
Blue cheese made from pasteurized sheep's milk.

Main meals

Lobster raviole with Newburg sauce

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Desserts

Carrot cake

Sheep and Goats

Seven hour shoulder of lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Desserts

Chocolate cake with coffee custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Desserts

Apple roses

Mushrooms, Vegetables, Pasta and Rice

French fries

Salads

Smoked fish and spinach salad