All dishes:

Pork

Roast pork with prunes

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

Main meals

Chicken tajine with lemons and olives

Sea fish

Sea bass with herbes de Provence in a beurre blanc sauce

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

Shellfish and Seafood

Scallops breton style

Breton style: with fresh cream, shallot, onion, parsley, white wine and covered with breadcrumbs.

Poultry

Roast Bresse chicken

Mushrooms, Vegetables, Pasta and Rice

Peas

Shellfish and Seafood

Langoustine bisque

Bisque : creamy soup of clear, shellfish stock.

Main meals

Hachis parmentier with black pudding

Sea fish

Sea bass in escabeche

Escabeche : marinade based on oil and vinegar (or citrus juice).

Cheeses

Stichelton

United Kingdom. Nottinghamshire.
Blue unpasteurised cow's milk cheese.

Appetizers

Smoked eel rillettes with toast

Fruits

Pear

Main meals

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

Sheep and Goats

Saddle of lamb with rosemary

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

Desserts

Apple pie

Appetizers

Tapenade

Garlic, capers, anchovies, black olives, pepper and olive oil.

Pork

Pork filet mignon with caramelized onion jam

Desserts

Fruitcake

Poultry

Chicken supreme with maitre d’hotel butter

Supreme : boneless chicken breast with the flesh from the wings.
Maitre d'hotel butter : softened butter mixed with shallot and parsley.

Desserts

Prune tart

Poultry

Chicken with zucchini

Cheeses

Bleu de Bresse

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.

Pork

Parma ham and mixed fried porcini