All dishes:

Sheep and Goats

Roasted shoulder of lamb with tomato

Shellfish and Seafood

Scallop fricassee

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

Poultry

Roasted squab wings

Poultry

Geline with chanterelle

Geline : chicken from Touraine.

Warm starters

Sautéed duck foie gras escalope with caramelized apples

Desserts

Gingerbread

Desserts

Walnut succès cake

Macaron filled with walnut cream.

Eggs

Bacon omelette

Poultry

Duck manchon confit with sauteed potatoes

Desserts

Caramelized apple meringue tart

Sheep and Goats

Roast Sisteron lamb

Young lamb (70 to 150 days).

Others

Snail cassolette

Cassolette : individual container for presenting a dish.

Sauces

Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Shellfish and Seafood

Lobster fricassee

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

Sea fish

Sea bream with candied lemon

Main meals

Cottage cheese pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.

Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

Cheeses

Rupert reserve

United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months.

Appetizers

Caviar canapé

Desserts

Caramelized apricots with a hint of rosemary

Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

Cheeses

Taupinette charentaise

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.
Ripening : 4 weeks.

Appetizers

Goat cheese and smoked salmon toast