All dishes:

Desserts

Coconut panna cotta

Cooked meats

Lonzu

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

Others

Chicken burger

Poultry

Stuffed pigeon with mushrooms

Cheeses

Mâconnais

France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.

Cold starters

Monkfish pâté

Served cold.

Shellfish and Seafood

Sautéed shrimp

Poultry

Grilled chicken

Sheep and Goats

Catalan lamb marinade

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Desserts

Stuffed crepe

Sheep and Goats

Roasted rack of lamb with herbes de Provence

Beef

Roasted rib steak with shallots

Rib steak : rib of beef with bone attached.

Sea fish

Tuna tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Mushrooms, Vegetables, Pasta and Rice

Eggplant tian

Sea fish

Trout roe

Others

Grilled cheese

Hot sandwich on white bread with butter and cheese.

Main meals

Fish curry

Beef

Roasted rib steak with hot andalouse sauce

Rib steak : rib of beef with bone attached.
Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.

Pizza, Quiche, Tart and Pie

Fish pizza

Sea fish

Poached smoked haddock in milk

Beef

Beef tenderloin en croûte

Sea fish

Gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

Sheep and Goats

Roasted pistachio-crusted rack of lamb

Desserts

Pears cassolette with white wine

Cassolette : individual container for presenting a dish.