All dishes:

Shellfish and Seafood

Scallop fricassee with fresh cream

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Cheeses

Dry goat cheese

Desserts

Fig meringue cake

Sheep and Goats

Lamb chops with herbs

Beef

White grape beef stew

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

Warm starters

Lobster puff pastry

Sea fish

Cod with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Mushrooms, Vegetables, Pasta and Rice

Imam bayildi

Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.

Appetizers

Flambéed kirsch Munster

Sea fish

John Dory fillet en croûte

Eggs

Shirred eggs

Game animals

Saddle of hare cooked on the spit

Desserts

Exotic fruit dessert

Sauces

Béchamel sauce

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Main meals

Moitie-Moitie fondue

Fondue made with equal parts Vacherin Mont d'Or and Gruyère cheeses.

Shellfish and Seafood

Vanilla poached prawns

Poultry

Spit roasted pigeon

Desserts

Chocolate crepe cake

Sheep and Goats

Saddle of lamb with sweet garlic and basil

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

Desserts

Strawberry salad with basil and lime

Desserts

Fruit salad

Mushrooms, Vegetables, Pasta and Rice

Sautéed wild mushrooms

Beef

Braised beef cheek with mashed potato

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