All dishes:

Poultry

Roast duck fillet

Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

Consommé and Soup

Fish a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sea fish

Shad with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Cheeses

Milleens

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.

Desserts

Chocolate sponge cake and caramel ice cream

Sheep and Goats

Champvallon style Lamb chop

Champvallon : baked between two layers of potatoes with poultry broth.

Sheep and Goats

Roasted kid goat

Desserts

Walnut and apple tart

Poultry

Braised duckling with turnips

Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Goose foie gras with spices

Served cold.

Desserts

Cherries flambéed in kirsch

Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.

Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

Freshwater fish

Pike-perch with red butter sauce

Red butter sauce : shallots and red wine with butter.

Sheep and Goats

Roast baron of lamb

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

Desserts

Chocolate bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Desserts

White chocolate mousse

Desserts

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

Desserts

Frozen strawberry and rhubard soufflé

Shellfish and Seafood

Sautéed bay scallops with mousseline spinach

Sea fish

Salmon roe

Ice cream and sorbets

Mandarin and passion fruit trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Desserts

Mirlitons de Rouen

France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.