All dishes:

Sea fish

Sea bass fillets

Appetizers

Garlic bread

Bread filled with butter and garlic.

Sheep and Goats

Roasted shoulder of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Shellfish and Seafood

Bay scallops cassolette porcini mushrooms

Cassolette : individual container for presenting a dish.

Veal

Veal filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Warm duck foie gras with white grapes

Fruits

Lemon

Main meals

Shrimp curry with pineapple and coconut milk

Desserts

Strawberry meringue tart

Sea fish

Salmon aumoniere

Mushrooms, Vegetables, Pasta and Rice

Sautéed green asparagus and morel mushrooms

Cheeses

Coach farm triple cream goat cheese

United States. New York.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 4 weeks.

Cooked meats

Mortadella

Italy. Emilia-Romagna. Lombardy.
Charcuterie product made from pork, breadcrumbs, olives, pistachios, and butter.

Sea fish

Pavé of salmon with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Sauces

Bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Veal

Veal chop with Saint George’s mushrooms

Sea fish

Grilled sea bream with citrus

Game animals

Spit-roasted wild boar

Sea fish

Sea bream in parchment with fennel

Freshwater fish

Fish quenelles with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Shellfish and Seafood

Scallops with porcini mushrooms

Veal

Veal chop with chanterelles

Salads

Tomato and Mozzarella salad

Sea fish

Grilled turbot