All dishes:

Salads

Crunchy asparagus salad

Poultry

Geline with cream and morels

Geline : chicken from Touraine.

Salads

Duck gizzard salad with raspberry vinegar

Cold starters

Provençal aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.

Warm starters

Sautéed duck foie gras escalope with caramelized onion jam

Freshwater fish

Sautéed pike-perch and spring garnish with beurre blanc sauce

Spring garnish : carrots, onions, turnips, peas…
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

Main meals

Truffade

Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.

Desserts

Coffee and chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

Game birds

Roasted pheasant with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Sheep and Goats

Saddle of lamb with boulangere potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : potatoes baked in the oven with onions in broth.

Shellfish and Seafood

Clams mariniere with thyme

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Beef

Grilled beef with mushrooms

Desserts

Caramel mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Game birds

Young partridge with lingonberries

Young Partridge : under 8 months old.

Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Poultry

Roasted Bresse capon

Poultry

Warm duck foie gras with apples

Sauces

Mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Desserts

Caramelized apple crêpe

Sauces

Black truffle butter

Black truffle butter : butter with black truffle and Cognac.

Poultry

Chicken supreme with goat cheese

Poultry supreme : all the white meat from the breast and wings of poultry.

Game animals

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.