All dishes:

Shellfish and Seafood

Stuffed crab

Stuffed crab with bread and bacon.

Mushrooms, Vegetables, Pasta and Rice

Imam bayildi

Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.

Shellfish and Seafood

Squid and leek fondue

Beef

Oxtail with carrots

Sheep and Goats

Roasted rack of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Niolo

France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.

Sea fish

Salmon soufflé

Served hot.

Condiments

Mint

Pizza, Quiche, Tart and Pie

Chicken pie

Sheep and Goats

Baron of lamb with porcini mushrooms

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Sea fish

Steamed sea bass with black truffle

Steam or stew : Steaming in a container closed by a lid.

Main meals

Couscous and lamb meatballs salad

Pork

Knuckle of pork with sauerkraut

Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.

Desserts

Pear dartois

Dartois : two strips of puff pastry surrounding a filling.

Pizza, Quiche, Tart and Pie

Livarot cheese tart

Desserts

Walnut cake

Consommé and Soup

Vegetable soup

Poultry

Roast duck leg

Appetizers

Goat cheese gougères

Gougères stuffed with goat cheese.

Cheeses

Frinault sec

France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.

Ice cream and sorbets

Chocolate ice cream

Desserts

Apple dartois

Dartois : two strips of puff pastry surrounding a filling.

Freshwater fish

Roasted pike