All dishes:

Sea fish

Hake steak Provençal

Darne : cross-section of one inch in thickness, including the backbone.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sea fish

Grilled sole with melted butter

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Pizza, Quiche, Tart and Pie

Fennel and salmon tart

Shellfish and Seafood

Langoustine gratin

Veal

Veal escalope with cream sauce and morels

Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.

Eggs

Sardine omelette

Cheeses

Imokilly Regato

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Matured : 9-12 months.

Mushrooms, Vegetables, Pasta and Rice

Macaroni bolognese

Pizza, Quiche, Tart and Pie

Perigord-style tart with porcini mushrooms and duck gizzards

Poultry

Duck foie gras with Port wine

Served cold.

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce salad

Mushrooms, Vegetables, Pasta and Rice

Pistou pasta

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

Desserts

Peach pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Veal

Veal chop with morel mushrooms

Game animals

Roast wild boar

Cooked meats

Duck rillettes

Desserts

Apple and plum crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Mushrooms, Vegetables, Pasta and Rice

Macaroni gratin

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Freshwater fish

Pike-perch with black truffle cream

Beef

Entrecote winegrower’s style

Vigneronne sauce : red wine reduction with shallots and butter.

Sea fish

Sea bass with caviar