All dishes:

Desserts

Black fruit tart

Poultry

Spit-roasted capon

Cheeses

Pavé du Nord demi-vieux

France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.

Pork

Ham in puff pastry

Poultry

Coq au vin jaune with morels

Salads

Crunchy asparagus salad

Desserts

Black plum pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Sea fish

Grilled sea bass with herbs

Desserts

Marshmallow

Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Orange tart

Desserts

Vanilla panna cotta

Cheeses

Warm Crottin de Chavignol toast

Sea fish

Monkfish with Romesco sauce

Romesco sauce: catalan specialty. Sauce with a rehash of garlic, almonds, ñoras (dried red pepper), bread, tomatoes, oil, vinegar and spices.

Freshwater fish

Grillled pike

Main meals

Lamb dumplings oriental style

Oriental style : with spices.

Cold starters

Tomato confit

Main meals

Inarizushi

Fried tofu stuffed with rice, sweetened and vinegared.

Sauces

Snail butter

Butter with garlic, shallot and parsley.

Sheep and Goats

Leg of lamb with Sarlat style potatoes

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Sea fish

Smoked herring and potato salad

Desserts

Upside-down pear cake and spices

Offal and tripe

Merguez grillées

Merguez: sausage made from minced meat (beef and/or mutton) with condiments (garlic, caraway, coriander, cumin, paprika, chili, etc.).

Shellfish and Seafood

Langoustines with Saint Georges mushroom