All dishes:

Sea fish

Sea bream with white wine

Shellfish and Seafood

Prawns

Ice cream and sorbets

Red berry sorbet

Warm starters

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle wrapped in puff pastry.

Desserts

Candied orange crème brûlée

Desserts

Fresh pear mousse with citrus juice

Appetizers

Anchovy straw

Poultry

Salmi of duckling

Duckling : young duck.
Salmis : game or poultry carcass reduction in spiced wine sauce.

Cooked meats

Mallard terrine

Served cold or at room temperature.

Desserts

Brioche

Sea fish

Roasted sea bass with artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Cooked meats

Hare pâté

Served cold or at room temperature.

Poultry

Squab with black truffle juice

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

Desserts

Pumpkin tart

Desserts

Mendiants

Mendiants : chocolate disk garnished with candied fruits and dried fruits (originally almonds, figs, hazelnuts, raisins)

Main meals

Galette saucisse

France. Brittany.
Grilled pork sausage rolled in a cold buckwheat galette.

Shellfish and Seafood

Sautéed langoustine with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Warm starters

Apple and Camembert cheese gratin

Desserts

Apricot and almond ramekin

Pork

Pineapple pork

Shellfish and Seafood

Langoustines with beurre blanc sauce

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

Cooked meats

Smoked ham

Desserts

Peach cobbler

United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.