All dishes:

Cold starters

Crab aspic with herbs

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Poultry

Hot chicken

Spicy fried chicken served on slices of white bread with pickle strips.

Cheeses

Epoisses

France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.

Desserts

Raspberry zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Appetizers

Fresh goat cheese balls with pistachio

Beef

Smoked beef tongue

Sheep and Goats

Saddle of lamb with pomegranate

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Poultry

Duck breast cooked over vine shoots

Desserts

Almond meringue

Salads

Museau vinaigrette

Muzzle : like ham, made from the nose of a pig and served in a vinaigrette.

Shellfish and Seafood

Vanilla poached prawns

Warm starters

Seafood in puff pastry

Offal and tripe

Tripe

Sauces

Anchovy sauce

Sauce with anchovies, shallot, oil and herbs.

Desserts

Salted butter caramel flan

Pork

Grilled ham

Sea fish

Monkfish tail with saffron

Cold starters

Langoustines with mayonnaise

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

Rabbit

Roast rabbit

Beef

Grilled hanger steak

Sheep and Goats

Tripotxa

Spiced lamb black pudding sometimes associated with veal.

Veal

Veal filet mignon with forestiere sauce

Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.

Freshwater fish

Pike quenelles with Champagne sauce

Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Desserts

Praline succès cake

Macaron stuffed with a praline cream.