All dishes:

Cheeses

Provolone piccante

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with kid rennet.
Ripening : 16 months minimum.

Game birds

Skylark skewers

Desserts

Lemon meringue tart

Freshwater fish

Pike and leek purée with beurre blanc sauce

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

Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Roasted beef tenderloin

Freshwater fish

Roasted pike

Desserts

Black plum meringue tart

Shellfish and Seafood

Squid

Ice cream and sorbets

Chocolate mint ice cream

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.

Sheep and Goats

Lamb shank with lentils

Pork

Portuguese-style pork roast

Oven-roasted pork with paprika, chicken stock, and white wine.

Desserts

Iced nougat with candied fruits and honey

Beef

Beef cheek with black truffle mashed potatoes

Beef

Grilled hanger steak

Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

Poultry

Duck breast with porcini mushrooms

Desserts

Chocolate praline mousse

Poultry

Duck foie gras and caramelized apples with honey

Served hot.

Poultry

Grilled duck foie gras

Served hot.

Game animals

Roast saddle of hare with mushrooms

Cheeses

Timanoix

France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.

Offal and tripe

Roasted veal sweetbreads with mushrooms