All dishes:

Freshwater fish

Grilled eel with garlic and herbs

Veal

Rouelle of veal with cider

Rouelle : a thick slice of meat cut from the hind leg.

Salads

Parisian salade

Salad with lettuce, button mushroom, cheese (generally diced of Comté or Emmental), Jambon de Paris (diced), hard-boiled egg, potato and tomato.
Seasoned with a vinaigrette with parsley and pickles.

Beef

Bacon cheeseburger

Sea fish

Grilled sea bream with fennel in a beurre blanc sauce

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

Freshwater fish

Pike with parsley

Desserts

Walnut caramel tart

Game birds

Grilled wood pigeon à la goutte de sang with porcini

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.

Cooked meats

Pâté en croûte

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

Main meals

Hochepot

France. Hauts-de-France.
Stew with oxtail, shoulder of mutton, salt pork and vegetables.

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.

Poultry

Orange chick

Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.

Poultry

Fattened chicken with porcini

Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a washed rind.

Sea fish

Striped red mullet in parchment

Desserts

Nougat flan

Desserts

Rhubarb meringue compote

Desserts

Mango meringue tart

Mushrooms, Vegetables, Pasta and Rice

Baked yellow bell pepper

Sea fish

Grilled sea bass fillets with maitre d’hotel butter

Maitre d'hotel butter : softened butter mixed with shallot and parsley.

Desserts

Grand Marnier soufflé

Served hot.

Beef

Rib steak with peppercorn sauce

Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

Cooked meats

Rillettes de Tours

France. Touraine.
Charcuterie dish with shredded meat cooked for a long time over low heat in fat and seasoned with salt, pepper, spices and Vouvray wine.

Sheep and Goats

Lamb daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.