All dishes:

Mushrooms, Vegetables, Pasta and Rice

Spinach

Shellfish and Seafood

Bay scallops with braised endive

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Coconut cake

Desserts

Redcurrant pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Mushrooms, Vegetables, Pasta and Rice

Pasta with cockles

Poultry

Chicken nuggets

Offal and tripe

Sautéed offal

Cooked meats

Mallard terrine

Served cold or at room temperature.

Sea fish

Marinated salmon with herbs

Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Flap steak with shallots

Shellfish and Seafood

Shrimp with Nantua sauce

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

Appetizers

Onion breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Cheeses

Thomasville tomme

United States. Georgia.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.

Desserts

Apricot pound cake

Pork

Barbecued pork

Ice cream and sorbets

Blackcurrant sorbet

Salads

Sautéed bay scallop salad and black truffle vinaigrette

Desserts

Walnut tart

Poultry

Guinea fowl with cabbage

Main meals

Ravioles du Dauphiné

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.
Comes in the form of a sheet, can be gratinated, poached, or pan-fried.

Cheeses

Carré du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.

Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Sea fish

Sea bass Nice style

Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.