All dishes:

Sea fish

Salmon steak with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Grilled red mullet with olive oil

Poultry

Chicken with mushrooms

Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Desserts

Chocolate and raspberry meringue tart

Desserts

Red berry gratin

Desserts

Apricot and almond ramekin

Others

Mauricette

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

Desserts

Damson crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Shellfish and Seafood

Seafood soufflé

Served hot.

Salads

Fresh goat cheese salad

Pork

Pork roast with apricot

Cooked meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

Desserts

Carrot cake

Fruits

Roasted and salted almonds

Beef

Tagliata

Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

Cooked meats

Dry sausage

Poultry

Braised pigeon with cabbage

Desserts

Crème brûlée with caramelized apple

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

Appetizers

Warm oyster canapé

Desserts

French king cake

Round brioche with candied fruit flavored with orange blossom.

Desserts

Caramel crème renversée

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.