All dishes:

Veal

Grilled veal

Sea fish

Smoked herring filets

Pizza, Quiche, Tart and Pie

Porcini mushrooms and duck gizzards tart

Poultry

Stuffed guinea fowl with Brussels sprouts

Mushrooms, Vegetables, Pasta and Rice

Mushroom gratin

Shellfish and Seafood

Spiny lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Cold starters

Eggplant caviar with tomato

Main meals

Baked Mont d’or with potatoes

Sea fish

Blanquette of salmon

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Desserts

Molten chocolate cake

Sauces

Maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Ice cream and sorbets

Pear ice cream

Sea fish

Sea bass fillets

Desserts

Black and red fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sea fish

Scottish smoked salmon

Salads

Tomato and Mozzarella salad

Main meals

Cassoulet

Cheeses

Chevrotin des Aravis

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Beef

Rib steak over vine shoots

Rib steak : rib of beef with bone attached.

Beef

Braised beef cheek with carrots

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

Sea fish

Sea bass fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.