All dishes:

Desserts

Strawberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Shellfish and Seafood

Lobster à la parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Cooked meats

Grilled andouille de Vire

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Cold starters

Chicken aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Desserts

Lemon and mascarpone mousse

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Pizza, Quiche, Tart and Pie

Parmesan shortbreads

Sea fish

Grilled red mullet fillets

Beef

Roast beef with porcini

Appetizers

Smoked salmon bites

Poultry

Chicken confit

Generally eaten hot.

Shellfish and Seafood

Bay scallops with porcini mushrooms

Desserts

Rice pudding

Pork

Pork filet mignon with peach

Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

Cold starters

Duck foie gras aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Shellfish and Seafood

Langoustine cassolette with cream sauce

Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.

Sea fish

Monkfish stew with red butter sauce

Red butter sauce : shallots and red wine with butter.

Desserts

Walnut charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Desserts

Quince 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.

Desserts

Walnut caramel meringue tart

Desserts

Sablé

Cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Sauces

Choron sauce

Choron sauce : béarnaise sauce with tomato.

Game animals

Bordeaux style wild boar

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.