All dishes:

Poultry

Squab with peas

Poultry

Braised pigeon with cabbage

Cheeses

Chavroux

Fresh cheese made from pasteurized goat’s milk.

Desserts

Orange givrée

Orange sorbet served in an orange.

Beef

Grilled entrecote over vine shoots

Poultry

Chicken confit

Generally eaten hot.

Offal and tripe

Veal sweetbreads with asparagus

Desserts

Rhubarb tart

Salads

Smoked fish and spinach salad

Desserts

Roasted pineapple with vanilla

Warm starters

Spinach and ricotta raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Game birds

Casseroled woodcock with mushrooms

Others

Mauricette

France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Mushrooms, Vegetables, Pasta and Rice

Morels cassolette with fresh cream

Cassolette : individual container for presenting a dish.

Desserts

Kiwi pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Beef

Orange beef

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Sea fish

Sea bass with beurre blanc sauce

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

Poultry

Roast pigeon with duck foie gras

Pizza, Quiche, Tart and Pie

Zucchini and goat cheese tart

Cheeses

Camembert affiné au cidre

Camembert soaked for fifteen days in Norman cider.

Poultry

Guinea fowl with green olives

Eggs

Scrambled eggs with white truffle

Game animals

Wild boar with lingonberries