All dishes:

Sea fish

Grilled red mullet with olive oil

Warm starters

Fresh duck foie gras escalope on gingerbread

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Sauces

Nantua sauce

Fish velouté with tomato soup and crayfish butter.

Sauces

Maltese sauce

Maltese Sauce : hollandaise sauce base flavored with the juice of blood oranges and garnished with blanched orange zest.

Desserts

Gingerbread charlotte

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

Desserts

Tiramisu

Italy. Veneto.
Speciality made of Savoyard biscuits (Savoiardi) or sponge fingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
Tiramisu literally means "pull me up" (to the gourmet bliss).

Mushrooms, Vegetables, Pasta and Rice

Zucchini tian

Desserts

Pineapple miror cake

Miror cake : mousse set on a sponge base topped with a glaze.

Desserts

Praline bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Desserts

Apricot and rhubarb tart

Poultry

Pullet in demi deuil with Albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Sheep and Goats

Stew of lamb with black olives

Navarin : stew.

Sheep and Goats

Pistache Saint-Gaudinoise

France. Midi-Pyrénées. Haute Garonne.
Mutton stew with white bean, pork, lard and garlic.

Shellfish and Seafood

Provencal Bay scallop

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Cherry and raspberry clafoutis

Mushrooms, Vegetables, Pasta and Rice

Cockle risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

Warm starters

Bouchée à la reine

France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.

Poultry

Duck foie gras cooked au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

Main meals

Galette saucisse

France. Brittany.
Grilled pork sausage wrapped in a cold buckwheat galette.

Mushrooms, Vegetables, Pasta and Rice

Beetroot tartar

Cooked meats

Poultry pâté

Poultry

Phat kaphrao kai

Thailand.
Stir-fried minced chicken with basil and chilli.

Cold starters

Scallop shell of fish with mayonnaise

Cold dish with macedonia, cold fish (hake, salmon), mayonnaise and letttuce.