All dishes:

Rabbit

Wild rabbit stew with grilled polenta

Fruits

Cherry

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.

Shellfish and Seafood

Seared scallops

Cooked meats

Pork liver pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

Sheep and Goats

Roasted saddle of lamb with herbs

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

Pork

Roast pork with red cabbage

Mushrooms, Vegetables, Pasta and Rice

Sauteed morel

Cheeses

Bergamino di Bufala

Italy. Lombardy.
Buffalo milk pasteurized cheese with white mould rind.

Veal

Braised veal medallion

Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.

Desserts

Strawberry pavlova

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

Desserts

Chocolate and raspberry fondant

Cheeses

Coolea with Cumin Seed

Ireland. Cork.
Pasteurized cow's milk cheese.
Ripening : 3 months.

Poultry

Souvarov pigeon wings

Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.

Sea fish

Rollmops

Herring fillet marinated in water, white vinegar, salt, onion, pepper and mustard and sometimes white wine, rolled into a cylindrical shape, often around an onion, a vinegar pickle or sauerkraut.

Sheep and Goats

Baron of lamb with porcini

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Cooked meats

Andouille sausage

Pork sausage using the large intestine of the pig.
Served cold as first course.

Sauces

Black truffle butter

Black truffle butter: butter with black truffle and Cognac.

Poultry

Roasted spring chicken with dauphine potatoes

Desserts

Iced nougat with candied fruits and honey

Cheeses

Manchego fresco

Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 2 weeks minimum.

Cheeses

Rembrandt extra aged Gouda

Netherlands.
Hard pasteurized cow's milk wrapped in orange wax.
Ripening : 12 months.

Sea fish

Grilled red mullet with olive oil

Sheep and Goats

Roasted leg of lamb with garlic

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.