All dishes:

Poultry

Stuffed fattened chicken with duck foie gras

Cold starters

Vegetarian pâté

Shellfish and Seafood

Langoustine tartare with lime

Poultry

Duck with red pepper

Mushrooms, Vegetables, Pasta and Rice

Blintz with crab and potatoes with curry

Shellfish and Seafood

Mussels remoulade

Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

Cooked meats

Goose paté with goose foie gras and black truffle

Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

Cheeses

Gaperon

France. Auvergne.
Pasteurized or unpasteurised soft-ripened cow's milk cheese with rind and flavored with cracked peppercorns and garlic.
Ancestor of Boursin cheese.

Desserts

Candied pineapple

Pizza, Quiche, Tart and Pie

Rabbit pie

Sheep and Goats

Stew of mutton

Navarin : stew.

Desserts

Clafoutis

Sea fish

Shad with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Mushrooms, Vegetables, Pasta and Rice

Risotto

Reduction of a broth cooked with rice and one or more ingredients.

Cheeses

Sawtooth

United States. Washington.
Semi-soft raw cow's milk cheese with a washed rind.
Ripening : 60 to 75 days.

Sheep and Goats

Lamb offal fricassee

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

Sheep and Goats

Saddle of lamb stuffed with black truffle

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

Fruits

Wild strawberries

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplant and goat cheese

Cheeses

Saint-Antoine

France. Île-de-France. Seine-et-Marne.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

Shellfish and Seafood

Pan seared shrimp

Sea fish

Grilled red mullet with herbs

Rabbit

Young rabbit with thyme flowers