All dishes:

Poultry

Spit roasted pigeon

Desserts

Candied chestnuts

Game birds

Roasted mallard with blackcurrant berry

Sea fish

Smoked haddock

Desserts

Orange crème brûlée

Salads

Anchovy and tomato salad

Main meals

Peperonata

Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.

Main meals

Shrimp curry with pineapple and coconut milk

Desserts

Red berry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Main meals

Champagne style potée

Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.

Offal and tripe

Lamb kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Desserts

Frangipane cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

Freshwater fish

Lyon style pike quenelles

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé

Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Desserts

Molten chocolate cake with cardamom ice cream and a coffee cream

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with coriander

Sheep and Goats

Lamb with thyme

Sea fish

Red mullet in parchment

Salads

Scallop salad

Mushrooms, Vegetables, Pasta and Rice

Cream of green asparagus soup with morel mushrooms

Warm starters

Soufflé

Served hot.

Sauces

Tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Appetizers

Zucchini flower fritters

Appetizers

Arancini al burro

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.