All dishes:

Desserts

Chocolate sponge cake

Desserts

Damson 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.

Warm starters

Veal sweetbread puff pastry

Poultry

Fattened chicken with morels

Cheeses

Rupert

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 8 months.

Poultry

Chicken with olives

Desserts

Apple tart with pastry cream

Shellfish and Seafood

Langoustines with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Cheeses

Écume De Wimereux with black truffle

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

Salads

Duck foie gras and pigeon salad

Shellfish and Seafood

Scallop carpaccio with dill and basil

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

Sea fish

Sole fillets with chanterelles

Sheep and Goats

Lamb offal fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Sea fish

Bourride

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.

Shellfish and Seafood

Scallops with hebrs

Salads

Langoustine tail salad

Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

Cooked meats

Andouillette with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.
Served hot.

Sheep and Goats

Spiced lamb

Shellfish and Seafood

Spiny lobster à l’américaine

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Poultry

Sautéed duck foie gras with porcini mushrooms

Served hot.

Sheep and Goats

Lamb with 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.

Warm starters

Sautéed duck foie gras escalope with white grapes

Veal

Veal tournedos with forestière sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.