All dishes:

Poultry

Guinea fowl with prunes

Shellfish and Seafood

Bay scallops with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Cherry tart

Cheeses

Comté fruité

France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.

Desserts

Fraisier cake

Cake made with strawberries, sponge cake and cream, usually covered with a layer of marzipan.

Cheeses

Dôme du Poitou cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

Others

Mixed skewers

Skewer with lamb, beef, pepper and kidney.

Beef

Oxtail with lentils

Offal and tripe

Veal kidney with black truffle juice

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

Sheep and Goats

Roasted provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Main meals

Chicken tajine

Tajine : stew of vegetables, fish or meat.

Shellfish and Seafood

Spiny lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Poultry

Duck breast with red fruits

Desserts

Cherry gratin

Poultry

Geline with chanterelle

Geline : chicken from Touraine.

Desserts

Paris-Brest

Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.

Appetizers

Origano breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Desserts

Mirabelle plum upside-down cake

Sea fish

Marinated salmon

Poultry

Roasted duck with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Poultry

Greek grilled chicken

Chicken marinated in lemon with garlic, oregano, parsley, etc
Served with Tzatziki sauce.

Veal

Roasted rack of veal with cream and mushrooms

Warm starters

Fourme d’Ambert cheese soufflé

Served hot.

Sea fish

Poached darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.