All dishes:

Sea fish

Red mullet with eggplant caviar

Appetizers

Parmesan croquettes

Offal and tripe

Veal sweetbreads cassolette with mustard

Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.

Warm starters

Goat cheese and tomato puff pastry

Desserts

Petit four sec

Cold starters

Prawn carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Salads

Duck foie gras salad with morels and black truffle

Desserts

Baked Alaska

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Mushrooms, Vegetables, Pasta and Rice

Celery root puree

Main meals

Lamb tajine with ginger

Tajine : stew of vegetables, fish or meat.

Desserts

Caramel merveilleux

Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Offal and tripe

Veal sweetbreads with morel cream sauce

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

Sea fish

Sole in parchment

Poultry

Duck foie gras with Port wine

Served cold.

Poultry

Confit duck leg and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Mushrooms, Vegetables, Pasta and Rice

Hearts of palm salad

Cheeses

Bayley hazen blue

United States. Vermont.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 3 to 4 months.

Cooked meats

Mallard terrine

Served cold or at room temperature.

Freshwater fish

Trout fillets with almonds

Sheep and Goats

Roasted rack of lamb with garlic

Appetizers

Dried fruit canapé

Offal and tripe

Calf’s liver with bordelaise sauce

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

Sauces

Bolognese sauce

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.