All dishes:

Eggs

Toupinel egg

Poached egg served in a baked potato and topped with Mornay sauce.

Game birds

Mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Soufflé omelette with apple

Poultry

Chicken confit

Generally eaten hot.

Poultry

Roasted capon with figs

Poultry

Duckling Montmorency

Duckling served with a sauce made from poultry velouté and Montmorency cherries.

Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

Sea fish

Trout roe

Sheep and Goats

Roasted leg of lamb with porcini mushrooms

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Cooked meats

Dry sausage

Mushrooms, Vegetables, Pasta and Rice

Chanterelle with cream

Pork

Pork roast with Stilton

Roast pork filled stuffed with Stilton cheese.

Shellfish and Seafood

Langoustine tartare with lime

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

Shellfish and Seafood

Fried squid

Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

Main meals

Sashimi

Thin slices of raw fish or shellfish.

Cheeses

Montasio fresco

Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 2 months maximum.

Desserts

Apple meringue cake

Ice cream and sorbets

Apricot ice cream

Cheeses

Rigotte de Condrieu

France. Auvergne-Rhône-Alpes. Loire.
Soft-ripened cheese made from goat's milk with a natural rind colored with annatto.

Appetizers

Gingerbread and Fourme d’Ambert

Desserts

Cherry mirlitons

Salads

Crab and grapefruit salad

Cooked meats

Cold cut and salad buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.