All dishes:

Desserts

Fruits clafoutis

Beef

Bœuf à la mode en gelee

Warm starters

Goat cheese and tomato pizza

Shellfish and Seafood

Braised bay scallops

Cooked meats

Raw ham with figs

Salads

Scallop salad

Cheeses

Coulommiers

France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.
Soft-ripened cow's milk cheese with bloomy rind.

Shellfish and Seafood

Oysters Rockefeller

Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.

Cheeses

Asiago pressato

Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.

Poultry

Roasted duck breast with grenaille potatoes

Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Poultry

Duck a l’orange with dauphine potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Poultry

Duck stew

Shellfish and Seafood

Spiny lobster with a lemon sauce

Lemon sauce : lemon, olive oil.

Desserts

Iced chocolate nougat

Consommé and Soup

Fish soup

Cold starters

Red mullet paté

Served cold.

Pizza, Quiche, Tart and Pie

Veal sweetbreads and morel pie

Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

Poultry

Chicken confit

Generally eaten hot.

Eggs

Fried eggs

Sea fish

Monkfish skewers

Poultry

Roasted pigeon wings

Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.