All dishes:

Shellfish and Seafood

Mussels steamed with cider and bacon

Salads

Morteau sausage salad

Poultry

Pigeon and mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sheep and Goats

Roasted shoulder of lamb with shallot confit

Desserts

Vanilla dessert

Veal

Veal roast with asparagus

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Pork

Pork crépinettes

Minced pork wrapped in caul fat.

Mushrooms, Vegetables, Pasta and Rice

White beans in tomato sauce

Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

Desserts

Strawberry egg custard

Boiled milk poured over beaten eggs and baked in the oven.

Pork

Sweet and sour pork

Chine. Canton.
Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.

Cheeses

Vézelay

France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.

Cheeses

Vendôme cendré

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind coated in culinary vegetable ash.

Poultry

Duck breast with pears

Shellfish and Seafood

Flat oysters

Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

Eggs

Fried eggs

Game birds

Roast quail with raisins

Cooked meats

Saucisson de Lyon

Salads

Tabbouleh

Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

Beef

Oxtail

Mushrooms, Vegetables, Pasta and Rice

Imam bayildi

Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.