All dishes:

Sea fish

Salmon en croute

Poultry

Braised duck with mushrooms

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

Mushrooms, Vegetables, Pasta and Rice

Spinach and ricotta cannelloni

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Sheep and Goats

Roasted rack of lamb with herbes de Provence

Desserts

Coffee cake

Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Molten caramel cake

Poultry

Grilled duck foie gras with chanterelles

Served hot.

Sea fish

Roasted sea bass with green asparagus

Game animals

Roasted venison

Appetizers

Fresh goat cheese balls with pistachio

Desserts

Redcurrant pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Duck Apicius

Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.

Poultry

Roast pigeon with duck foie gras

Poultry

Souvarov-style pigeon

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Poultry

Chicken with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Sea fish

Steamed sea bass with ginger

Veal

Veal quenelles

Cheeses

Crottin de Chavignol

France. Centre-Val de Loire. Cher. Sancerre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Cheeses

Quart

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.

Cold starters

Sautéed goose foie gras escalope with spices

Desserts

Molten bitter chocolate coulant

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Main meals

Beef rendang

Indonesia.
Rendang : dish made with meat or vegetables slowly cooked in coconut milk with spices (lemongrass, turmeric, galangal, ginger, chili).