All dishes:

Poultry

Duck breast with porcini mushrooms

Poultry

Duck ham

Sheep and Goats

Provençal grilled lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Desserts

Napoléon cake

Russia.
Variety of mille-feuille.

Desserts

Charlotte royale

Charlotte made with bavarian cream and ladyfingers.

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Pork

Jambonneau with lentils

Jambonneau : small ham or boneless shank.

Game birds

Roast quail with black and white grapes

Sea fish

Sea bass with salted butter and mushrooms

Pork

Pork roast with red cabbage

Desserts

Mirabelle plum and almond meringue tart

Main meals

Monkfish curry

Desserts

Almond biscuits

Salads

Tomato salad with garlic and parsley

Veal

Roasted rack of veal with morel mushrooms

Desserts

Brioche

Sauces

Cream sauce

Cream sauce : béchamel sauce with cream.

Veal

Tête de veau

Shellfish and Seafood

Oysters and pork crépinettes

Oysters accompanied by a piece of sausage meat.

Game birds

Roasted woodcock with wild mushrooms

Sea fish

Sea bream tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Veal

Veal chop with gremolata

Gremolata : chopped parsley with garlic and grated lemon zest.

Eggs

Horn of plenty mushrooms omelette

Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.