All dishes:

Warm starters

Soufflé

Served hot.

Shellfish and Seafood

Langoustines and bay scallop skewers

Sea fish

Fish dumplings

Sheep and Goats

Lamb with port wine sauce

Port wine sauce : demi-glace (reduced sauce made from a brown stock) with Port added.

Shellfish and Seafood

Salpicon of seafood

Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.

Desserts

Caramel apple tart and vanilla ice cream

Freshwater fish

Roasted pike with red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Warm starters

Vol-au-vent financiere

Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.

Pizza, Quiche, Tart and Pie

Mushroom pie

Main meals

Cottage cheese pierogi

Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.

Main meals

Chicken tajine with prunes

Warm starters

Black truffle raviole

Ravioles : filled pasta smaller and less thick than raviolis.

Desserts

Strawberry tart

Cheeses

Amablu

United States. Minnesota.
Semi-soft blue-veined raw cow's milk cheese.
Ripening : 75 days.

Poultry

Pan fried duck foie gras with fresh figs

Served hot.

Cheeses

Grand Chimay

Belgium. Thiérache.
Hard pasteurized cow's milk cheese with a washed rind.

Shellfish and Seafood

Crab claws with mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

Veal

Veal rump steack with morels and a cream sauce

Cream sauce : Bechamel sauce with cream.

Warm starters

Fresh duck foie gras escalope on gingerbread

Consommé and Soup

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.

Poultry

Chicken fricassee with mushrooms

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Cooked meats

Amiens duck pâté

Pâté in puff pastry made with duck and pork meat with mushroom or truffle, Cognac, shallot, egg, breadcrumbs, apple, spices, pepper and salt taken into jelly.

Sheep and Goats

Lamb shank with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Mushrooms, Vegetables, Pasta and Rice

Endive gratin