All dishes:

Shellfish and Seafood

Scallops with a citrus butter

Desserts

Chocolate and raspberry tart

Desserts

Candied chestnut cream crêpe aumoniere with dark chocolate sauce

Desserts

Exotic fruit meringue tart

Pork

Roasted knuckle of pork

Mushrooms, Vegetables, Pasta and Rice

Black truffle with rice

Cooked meats

Roasted andouille from Guéméné with mashed potatoes

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served hot.

Cheeses

Romans

France. Auvergne-Rhône-Alpes. Drôme. Romans-sur-Isère.
Soft-ripened cow's milk cheese with a bloomy rind.

Cheeses

Kachkéis

Luxembourg.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

Sheep and Goats

Lamb in parchment

Consommé and Soup

Pork goulash

Offal and tripe

Braised veal sweetbreads

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

Beef

Roast beef with bone marrow

Cooked meats

Grilled andouille de Vire

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Rabbit

Young rabbit with thyme

Cold starters

Fish rillettes

Sea fish

Salmon in parchment with beurre blanc sauce

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

Game birds

Roast quail with raisins

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Desserts

Rhubarb sablé

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Mushrooms, Vegetables, Pasta and Rice

Spinach

Offal and tripe

Lamb sweetbreads with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Beef

Bordeaux style rump steak

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sauces

Black butter sauce

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).