All dishes:

Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.

Cooked meats

Grilled andouillette

Cooked meats

Lonzu

France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.

Poultry

Sautéed duck foie gras with pineapple

Served hot.

Desserts

Hazelnut bavarian cream

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

Pork

Pork filet mignon with lemongrass

Poultry

Coq au vin

Wine stewed chicken.

Sea fish

Grilled sea bream with citrus

Game animals

Hare with lentils

Shellfish and Seafood

Oysters

Desserts

Meringue

Poultry

Roasted duck with cherries

Poultry

Roasted guinea fowl with mushroom

Mushrooms, Vegetables, Pasta and Rice

Mashed potato

Pizza, Quiche, Tart and Pie

Scallop tart

Eggs

Shirred eggs with cream

Game birds

Roast quail with Griottines

Griottines : cherries macerated in a kirsch liqueur.

Poultry

Roasted squab with broad beans

Main meals

Oriental-style lamb meatballs

Oriental style : with spices.

Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.

Pizza, Quiche, Tart and Pie

Endive and scallops tart

Consommé and Soup

Pistou soup

France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.

Pork

Roasted jambonneau

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

Others

Caviar and crab meat