All dishes:

Poultry

Grilled duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Shellfish and Seafood

Scallop fricassee with fresh cream

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

Desserts

Fresh fruit soup

(pineapple and peach)

Desserts

Mango meringue cake

Main meals

Koftas

Meatballs made from meat (half beef, half lamb) mixed with spices and/or onions and fried in oil.

Poultry

Cold duck confit

Others

Fried frog legs

Shellfish and Seafood

Scallop carpaccio with a lemon sauce

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

Sea fish

John Dory with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

Eggs

Scrambled eggs with white truffle

Appetizers

Goat cheese bites

Cold starters

Bay scallop paté

Served cold.

Desserts

Chocolate marquise with caramel sauce

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

Shellfish and Seafood

Bay scallop carpaccio with lemon

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

Warm starters

Ziwwelküeche

France. Grand Est. Alsace.
Onion tart with diced bacon, cream and caraway seeds.

Poultry

Roasted duck with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.

Sea fish

Grilled turbot with fennel and onions

Poultry

Duck stew with porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Morels cassolette with fresh cream

Cassolette : individual container for presenting a dish.

Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Desserts

Apple crêpe aumoniere