All dishes:

Desserts

Spicy chocolate soup

Poultry

Roasted squab à la goutte de sang

Cooked à la goutte de sang : fast cooking of meat moderately high for there to be surface coloration of the flesh but the interior remains red.

Sea fish

Surimi

Poultry

Chicken supreme with fresh cream

Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.

Poultry

Casseroled pigeon

Cheeses

Vézelay

France. Burgundy. Yonne. Vézelay.
Unpasteurised goat's milk cheese.

Shellfish and Seafood

Bay scallop ceviche

Shellfish and Seafood

Cockles a la nage with limon and shallot

Desserts

Upside-down pear cake and cinnamon ice cream

Desserts

Fruit tart

Desserts

Candied chestnut vacherin

Cold starters

Smoked fish platter with dill

Desserts

Chocolate almond brownies

Freshwater fish

Fish quenelles with Nantua sauce

Nantua sauce: fish velouté with tomato soup and crayfish butter.

Warm starters

Goat cheese and tomato pizza

Beef

Grilled beef tournedos

Tournedos: slice cut from the end portion of tenderloin.

Sea fish

Sea bass with fennel

Desserts

Kirsch baba

Offal and tripe

Roasted veal kidneys

Desserts

Rice Condé

Rice pudding with an egg and sugar mixture added at the end of cooking.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with smoked salmon

Cooked meats

Chorizo

Pork sausage with paprika.

Desserts

Chocolate and raspberry fondant

Sheep and Goats

Lamb fricassee with herbs

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