All dishes:

Appetizers

Parmesan croquettes

Sea fish

Grilled salmon steak

Desserts

Blackberry panna cotta

Offal and tripe

Veal sweetbread mille-feuille with morels

Desserts

Condé peaches

Vanilla rice pudding cake topped with peaches in syrup.

Desserts

Damson bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Freshwater fish

Stuffed trout with almonds

Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Pork

Boudin blanc with apples

Boudin blanc : white sausage made of white meat with milk instead of blood.

Cold starters

Crab 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.

Game animals

Hare à la Cuillère with grilled bacon and chasseur sauce

A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Warm starters

Veal sweetbread puff pastry with Saint Georges mushrooms

Desserts

Pear bourdaloue

Pear and frangipane tart sprinkled with crushed macarons.

Desserts

Red fruit panna cotta

Poultry

Stuffed capon with black truffle and porcini mushrooms

Cheeses

Maasdam

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized cow's milk with waxed rind.
Ripening : 1 to 3 months.

Appetizers

Vegetable samosa

Samosa : triangular pastry filled with spiced vegetables (carrot, onion, peas, potato, etc) and spices (coriander, turmeric, chili), with thin, golden and crispy dough.

Mushrooms, Vegetables, Pasta and Rice

Bordeaux-style porcini mushrooms

Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Shellfish and Seafood

Bay scallop carpaccio with tapenade

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Cooked meats

Andouillette

Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.

Main meals

Salted pork with lentils

Salt pork : salt-cured pork.

Mushrooms, Vegetables, Pasta and Rice

Vegetable macédoine with mayonnaise

Sheep and Goats

Lamb chops and grilled eggplant

Salads

Dressed herring

Salad composed of diced salted herring covered with layers of grated vegetables (potatoes, carrots, beets, onions) with mayonnaise.