All dishes:

Desserts and Sweet Courses

Crème brûlée with black and red fruits

Cheeses

Caprice des Dieux

France.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Feathered game

Roasted mallard

Pizza, Quiche, Tart, Pie

Fennel and salmon tart

Cured Meats

Mountain ham

Sauces

Mint sauce

Mint sauce : vinegar with sugar and chopped mint leaves.

Miscellaneous

Mixed grill

Sheep and Goats

Lamb fricassee with herbs

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

Desserts and Sweet Courses

Caramel and mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Desserts and Sweet Courses

Mango upside-down cake with caramel

Seafish

Sea bass fillets and fennel

Pizza, Quiche, Tart, Pie

Young wild boar pie

Main courses

Lamb couscous

Appetizers and Amuse-bouches

Goat cheese fritters

Salads

Langoustines salad

Shellfish and Seafood

Sautéed bay scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Seafish

Sole goujonnettes with Nantua sauce

Goujonnette : small fish fillet cut on the bias.
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Veal

Roast milk-fed veal

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.

Pork

Jambonneau with sauerkraut

Jambonneau : small ham or boneless shank.

Condiments

English mustard

Feathered game

Casseroled woodcock with mushrooms

Salads

Sautéed scallop salad with black truffle vinaigrette

Miscellaneous

Pinchitos

Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.
he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.