All dishes:

Desserts

Orange bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Beef

Beef braised in red wine

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Poultry

Goose foie gras in brioche

Served hot.

Sea fish

Tuna fillets casserole

Sea fish

Curled fried whiting

Fried whiting with hard-boiled egg mayonnaise.

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

Mushrooms, Vegetables, Pasta and Rice

Crayfish risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Desserts

Praline hazelnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Poultry

Stuffed pigeon with duck foie gras and black truffle

Desserts

Vanilla crème brûlée

Desserts

Melon soup

Appetizers

Poivrade artichokes with olive oil

Poivrade artichoke : young Violet de Provence artichoke.

Sea fish

Steamed sea bass with ginger

Sea fish

Fresh herring home style

Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.

Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Poultry

Roasted squab with fresh figs

Sea fish

Steamed John Dory

Sea fish

Shad with sorrel

Shad stuffed with a preparation made from sorrel leaves.

Cold starters

Salmon mousse

Main meals

Lobster raviole with Newburg sauce

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Appetizers

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.

Warm starters

Sautéed duck foie gras escalope with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Appetizers

Spiny lobster butter canapé

Spiny lobster butter : spiny lobster meat with butter.

Fruits

Wild strawberries