All dishes:

Cooked meats

Jésus de Lyon

Desserts

French toast and caramel ice cream

Others

Snail cassolette

Cassolette : individual container for presenting a dish.

Shellfish and Seafood

Bay scallop gratin with saffron

Desserts

Lemon and mascarpone macaron

Macaron : cupcake made with two meringue cookies and a cream or ganache between them.

Game birds

Larded quail

Larded : push bits of bacon or Serrano.

Mushrooms, Vegetables, Pasta and Rice

Meat lasagne

Desserts

Floating island

Whipped egg whites on sponge cake with custard and usually caramel sauce.

Freshwater fish

Trout in court-bouillon

Shellfish and Seafood

Grilled langoustine with herbs

Desserts

Chocolate coulant and pistachio cream

Desserts

Orange bavarian cream

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

Sea fish

Papillot of baked sea bream

Mushrooms, Vegetables, Pasta and Rice

Stuffed morels

Pair according to the stuffing.

Desserts

Pistachio baklava

Poultry

Duck with green pepper

Cold starters

Tomatoes stuffed with eggplant caviar

Game animals

Venison fillet with cranberries

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and bonito

Freshwater fish

Pike-perch in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Freshwater fish

Pan fried eel with herbs

Mushrooms, Vegetables, Pasta and Rice

Beef cannelloni

Ground beef or pork hash.

Desserts

Tocino de cielo

Spain. Catalonia.
Dessert made from egg cream with caramel.

Poultry

Pigeon a la provencale

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