All dishes:

Offal and tripe

Veal sweetbreads in parchment

Shellfish and Seafood

Bay scallop carpaccio with duck foie gras

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

Shellfish and Seafood

Cockles and bay scallop cassolette

Cassolette : individual container for presenting a dish.

Sea fish

Grilled sea bream with fennel with beurre blanc sauce

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

Desserts

Molten chocolate cake and caramel ice cream

Sea fish

Sea bass whith cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Chocolate and raspberry tart

Cheeses

Muracciole

France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Molten chocolate cake and orange peel

Desserts

Molten chocolate cake and vanilla ice cream

Sheep and Goats

Roast lamb

Sheep and Goats

Grilled lamb with savory

Sheep and Goats

Roast saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Sauces

Crayfish butter

Butter mixed with finely chopped crayfish meat and often seasoned.

Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

Desserts

Rum baba

Mushrooms, Vegetables, Pasta and Rice

Black truffle and Parmesan risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Desserts

Apricot marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Cooked meats

Roasted andouille de Guéméné with apple compote and white wine sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.

Warm starters

Spiced pork nem

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Sheep and Goats

Méchoui

Whole lamb or mutton roasted on a spit, slow-cooked for a long time.

Poultry

Braised duckling with turnips

Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.