All dishes:

Consommé and Soup

Fish soup

Desserts

Brioche french toast with caramelized apples

Pork

Pork filet mignon with lemongrass

Desserts

Condé peaches

Vanilla rice pudding cake topped with peaches in syrup.

Desserts

Roast grapefruit

Desserts

Dried fruit tart with cinnamon

Poultry

Poultry quenelles with fresh cream

Veal

Sauteed veal with porcini mushrooms

Sauces

Dieppoise sauce

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

Cheeses

Comté fruité

France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.

Eggs

Sardine omelette

Desserts

Strawberry almond tart

Shellfish and Seafood

Razor shell with garlic

Desserts

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

Desserts

Pâté aux prunes

France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.

Sheep and Goats

Roasted saddle of lamb with mixed spring vegetables

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Spring vegetables : vegetables harvested before reaching full maturity.

Shellfish and Seafood

Whelk tartare

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

Mushrooms, Vegetables, Pasta and Rice

Artichoke hearts

Pairing possible if little or no vinegar.

Desserts

Mirabelle plum compote

Eggs

Soufflé omelette with Roquefort cheese

Sheep and Goats

Leg of lamb with spices

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

Cheeses

Alex

Germany. Allgäu.
Pressed and uncooked cheese made from raw cow's milk with a washed rind (infused with a special blend of herbs and elderflowers).
Ripening : 7 months.

Appetizers

Warm oyster canapé

Main meals

Chicken tajine with lemon confit and olives

Tajine : stew of vegetables, fish or meat.