All dishes:

Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

Sheep and Goats

Leg of lamb with provençal herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Desserts

Griottines yule log

Griottines : cherries macerated in a kirsch liqueur.

Desserts

Bitter chocolate sponge cake

Cheeses

Fresh goat cheese

Sea fish

Roasted cod

Poultry

Pigeon with vegetables

Desserts

Fresh fruit tart

Beef

Grilled beef with mushrooms

Desserts

Blackberry tart

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

Cheeses

Olivet cendré

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.

Appetizers

Crab canapé

Cheeses

Schloss

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with orange washed rind, packed in a wooden box.
Ripening : 5 months.

Appetizers

Fish croquettes

Cheeses

Saint-Jorge Original

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 3 months.

Cheeses

Medium-old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.

Sheep and Goats

Lamb with anchovies

Sheep and Goats

Saddle of lamb with thyme

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

Cooked meats

Pork rinds

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Desserts

Rice pudding with dried fruit

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Poultry

Roasted turkey with chestnuts

Veal

Braised veal chop

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