All dishes:

Cold starters

Fish pâté

Served hot.

Desserts

Light apple compote

Desserts

Molten dark chocolate cake

Dark chocolate : with more than 70% cocoa.

Offal and tripe

Veal sweetbreads with morels and meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Sheep and Goats

Lamb with spicy fennel shoots

Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.

Sea fish

Sole fillets with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini mushrooms

Sheep and Goats

Roast saddle of lamb

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

Veal

Veal quenelles with morels

Mushrooms, Vegetables, Pasta and Rice

Salad

Cooked meats

Young rabbit paté

Served cold or at room temperature.

Poultry

Green curry chicken

Thailand.
Green curry : complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.

Cheeses

Goat camembert

Soft-ripened cheese made from goat's milk with a bloomy rind.

Cheeses

Brie de Montereau

France. Île-de-France. Seine-et-Marne. Fontainebleau.
Soft-ripened cow's milk cheese with a bloomy rind.

Sheep and Goats

Crown of lamb cutlets

Poultry

Chicken with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Poultry

Sautéed duck foie gras with apples

Served hot.

Game birds

Young partridge with black truffle

Young Partridge : under 8 months old.

Sauces

Albufera sauce

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Poultry

Duck a l’orange with mashed potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Poultry

Duck breast with peaches

Shellfish and Seafood

Lobster medallion en Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Mushrooms, Vegetables, Pasta and Rice

Gnocchi

Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.