All dishes:

Cheeses

Camembert

France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.

Sea fish

Grilled sea bass

Pizza, Quiche, Tart and Pie

Fouace angevine

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.

Freshwater fish

Fish quenelles with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Sea fish

Monkfish tartar

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Sea fish

Smoked salmon carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Poultry

Catalan-style chicken

Chicken with onions, prunes, pine nuts and tomato.

Desserts

Red wine poached pear

Beef

Grilled beef with mushrooms

Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Veal

Veal escalope with cream sauce and chanterelle

Cooked meats

Prosciutto di Parma

Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.

Sheep and Goats

Grilled lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Desserts

Chestnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Cold starters

Eggplant caviar with tomato

Game birds

Roast quail

Eggs

Mushroom omelette

Main meals

Fish gratin

Sea fish

Sole fillets with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Desserts

Plum tart

Sea fish

Marinated salmon in lemon juice

Appetizers

Olives stuffed with anchovies

Cooked meats

Goose paté with goose foie gras

Served cold or at room temperature.

Sea fish

Salmon soufflé

Served hot.