All dishes:

Desserts

Fruit salad

Veal

Veal filet mignon with chanterelles

Cheeses

Rollot

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Soft-ripened cow's milk cheese with a washed rind.

Appetizers

Seafood bites

Poultry

Sautéed ostrich steak

Mushrooms, Vegetables, Pasta and Rice

Zucchini provençal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cheeses

Old Gouda

Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.

Game animals

Roast wild boar

Sea fish

Marinated salmon in lemon juice

Sheep and Goats

Lamb with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Mushrooms, Vegetables, Pasta and Rice

Spinach with a light white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Shellfish and Seafood

Lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Cooked meats

Pork pâté

Served cold.

Sea fish

Pickled mackerel fillets in white wine

Salads

Avocado and grapefruit salad

Eggs

Mushroom omelette

Desserts

Red fruit salad

Cooked meats

Saucisson brioché with pistachio

Appetizers

Smoked salmon toast with a drizzle of lemon juice

Beef

Grilled hanger steak with french fries

Veal

Veal escalope with sage

Freshwater fish

Eel with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Pear and almond tart

Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).