All dishes:

Desserts

White fruit dessert

Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

Game animals

Doe fillet with figs

Beef

Provençal-style beef estouffade

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

Desserts

Acacia flower fritters

Sheep and Goats

Rosemary lamb with ratatouille

Poultry

Duck foie gras

Served cold.

Poultry

Duck breast with cherries

Warm starters

Goat cheese and tomato pizza

Sea fish

Grilled salmon steak

Consommé and Soup

Oyster and langoustine soup

Desserts

Chocolate mille-feuille

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.

Desserts

Praline succès cake

Macaron filled with praline cream.

Cheeses

Maytag Blue cheese

United States. Iowa.
Blue cheese made from pasteurized cow's milk.
Ripening : 6 months.

Desserts

Coffee crème brûlée

Sea fish

Salmon carpaccio with lime

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Shellfish and Seafood

Bay scallops with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Palets aux raisins

Round-shaped biscuit with raisins.

Desserts

Mango meringue tart

Cheeses

Dubliner vintage

Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.

Desserts

Chocolate and pear dome cake

Dark chocolate dome filled with chocolate mousse.

Poultry

Chicken en barbouille

France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.

Game birds

Partridge with cabbage

Cheeses

Queso de Mahón-Menorca curado

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk, brown in color.
Ripening : 5 months minimum.