All dishes:

Desserts

Spicy chocolate soup

Poultry

Duck breast with chanterelles

Shellfish and Seafood

Vanilla poached prawns

Appetizers

Smoked salmon toast with cottage cheese

Desserts

Pear upside-down cake with cinnamon ice cream

Desserts

Four quarters apple cake

Poultry

Danish roast goose

Roast goose stuffed with onion, apple and prunes.

Appetizers

Duck confit croquettes

Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Others

Caviar and potatoes

Desserts

Molten chocolate cake and caramel ice cream

Cold starters

Melons balls

Main meals

Lamb-stuffed tomatoes

Sheep and Goats

Milk fed lamb fillet with thymes

Mushrooms, Vegetables, Pasta and Rice

Cumin-spiced roasted carrots

Sea fish

Roasted salmon with beurre blanc sauce

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

Desserts

Mendiants

Mendiants : chocolate disk garnished with candied fruits and dried fruits (originally almonds, figs, hazelnuts, raisins)

Pizza, Quiche, Tart and Pie

Munster quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Desserts

Pink praline tart

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Poultry

Squab with porcini mushrooms and grilled duck foie gras

Sheep and Goats

Leg of lamb with Sarlat style potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Ice cream and sorbets

Iced honey-glazed parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.