All dishes:

Freshwater fish

Roasted pike

Desserts

Spiced pear upside-down cake

Poultry

Roasted duck with turnip confit

Poultry

Guinea fowl with cabbage

Desserts

Strawberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Sheep and Goats

Confit lamb with rosemary and lemon

Ice cream and sorbets

Exotic fruit sorbet

Desserts

Grape tart

Sea fish

John Dory fillets in puff pastry

Shellfish and Seafood

Roasted lobster medallion

Sea fish

Sea bream fillets in parchment

Sea fish

Tuna fillets casserole

Freshwater fish

Pike fillets with beurre blanc sauce

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

Poultry

Sautéed duck foie gras with black truffle

Served hot.

Cooked meats

Jambon cru du Jura

Sheep and Goats

Saddle of lamb and spring garnish

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…

Sea fish

Zarzuela

Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato, etc
Like a paella without rice .

Pork

Grilled Toulouse sausage

Beef

Entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Peach pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sea fish

Salmon en croute

Freshwater fish

Pike-perch with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Poultry

Spit-roasted spring chicken

Shellfish and Seafood

Scallops with black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.