All dishes:

Cold starters

Cold meat platter

Sheep and Goats

Saddle of lamb with herbs

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Poultry

Bordeaux style duck confit

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

Others

Spring roll

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Shellfish and Seafood

Lobster a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sauces

Melted butter sauce

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Salads

White bean salad

Offal and tripe

Veal sweetbreads with lemon confit

Freshwater fish

Fried bleak

Veal

Braised veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Offal and tripe

Roasted veal sweetbreads with mushrooms

Game birds

Roasted quail stuffed with mushrooms

Cheeses

Vacherin d’Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 3 weeks.

Poultry

Potato salad with duck confit

Sea fish

Brill with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.