All dishes:

Fruits

Grapefruit

Pork

Braised jambonneau

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

Poultry

Roast poussin

Sea fish

Salmon soufflé

Served hot.

Cheeses

Olivia

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron.
Soft-ripened cheese made from raw goat's milk, flavored with black olive paste and decorated with an olive and two savory leaves.

Veal

Sliced veal Zurich-style

Thin slices of veal with a reduced cream and veal stock sauce.

Game birds

Larded quail

To lard : to insert small pieces of bacon or cured ham into meat.

Cheeses

Trifecta

United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).
Ripening : 2 years.

Poultry

Roasted capon with figs

Salads

Herring salad

Sauces

Piquante sauce

Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.

Cheeses

Saint-Winoc

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.

Desserts

Coconut cake

Main meals

Baeckeoffe

France. Grand Est. Alsace.
Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.

Veal

Veal escalope with mushrooms

Shellfish and Seafood

Bay scallop in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

Sheep and Goats

Roasted leg of lamb with porcini mushrooms

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Desserts

Caramelized pears mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Poultry

Poultry with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Offal and tripe

Veal sweetbreads with black truffle

Poultry

Spit-roasted squab with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Mushrooms, Vegetables, Pasta and Rice

Grilled porcini mushrooms

Cold starters

Shrimp 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.