All dishes:

Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallots and butter.

Main meals

Pigeon pastilla with grapes

Desserts

Sponge cake

Warm starters

Spinach and ricotta pie

Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.

Desserts

Peach pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Pork

Stuffed pig feet with black truffle

Desserts

Black cherry and vanilla ice cream aumoniere

Shellfish and Seafood

Scallops with cream

Cream sauce : béchamel sauce with cream.

Sauces

Cocktail sauce

Cognac or whisky with ketchup, mayonnaise and tabasco.

Desserts

Petit four glacé

Glacé : topped with fondant.

Consommé and Soup

Chowder

France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or slices of bread.

Cheeses

Taleggio

Italy. Lombardy.
Semi-soft raw cow's milk cheese with a washed orange rose rind.
Ripening : 25 to 40 days.

Mushrooms, Vegetables, Pasta and Rice

Hearts of palm salad

Veal

Sauteed veal with tomato

Poultry

Chicken with black olives

Desserts

Strawberry salad with basil and lime

Shellfish and Seafood

Ginger shrimp

Main meals

Sea pot-au-feu

Sea fish

Grilled sea bass with anise and lemon

Mushrooms, Vegetables, Pasta and Rice

Crab pilaf

Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or casserole.

Poultry

Geline with black truffle

Geline : chicken from Touraine.

Sea fish

Smoked herring

Poultry

Roasted duck breast with honey and spices

Desserts

Liège waffle

Waffle with pearl sugar and a layer of liquid caramel, often flavored with cinnamon or vanilla.
It can be served with chocolate, creams or fruits.