Turkey cutlets in anchovy-lemon sauce; grilled chicken with tarragon butter; roast capon with cognac and mustard sauce; ballotine of chicken with spinach.
Brandade de morue au gratin; sea bass in shredded potato skin; nage courte of striped bass; codfish in olive oil and horseradish sauce.
Chocolate mint truffettes; almond and plum cake; tuiles a l'orange; summer cornets susie.
Quiche with bacon; eggs Jeannette; flan with green herbs; spinach, ham and parmesan souffle.
Grilled swordfish with yogurt sauce; baked mackerel with potatoes and onions; seafood; poached trout.
Meringue shells with chantilly cream; macaroons; chocolate roll; chocolate souffle cake with raspberry sauce.
Tomato chowder with mollet eggs; black bean soup with bananas; garlic soup; onion soup; consomme.
Venison steaks in sweet-sour sauce; skillet duck with red oak salad; sauteed rabbit with morels and pearl onions.
Mollet eggs florentine; eggs in ramekins; eggs en cocotte; scrambled eggs in bread cases; fines herbs omelet; mushroom omelet; flat potato omelet.
Soda bread; gros pain; long proofed baguette; brioche; bread galettes.
Crab cakes with avocado sauce; oysters; mussels poulette; mussels gratinee; clam fritters.
Sugared puff paste sticks; fast puff pastry; crystallized puff paste of orange; choux a la creme; chocolate Paris-Brest cake.
Grilled leg of lamb; pork loin tournedos with cream; Purerto Rican pork and beans; lamb navarin.
Endive with olives; stewed navy beans; gratin of leeks; classic ratatouille; tomatoes maison.
Apples bon femme; stew of red summer fruit; braised pears in caramel sauce; flambeed bananas; apple fritters.
Grilled steak with lemon-thyme butter; rib roast; veal chops with caper sauce; braised beef in red wine.
Lobster and artichoke hearts; shrimp pane on watercress; escoffier quenelles; monkfish roulade.
Crepes a la confiture; orange souffle crepes; basked Alaska; apricot and pistachio souffle.
Ricotta dumplings with red pepper sauce; gnocchi maison; linguine with clam sauce and vegetables.
Pork liver pate; roast sausage with potatoes; braised sweetbreads in mirepoix; braised tongue with lentils.
Garlic mashed potatoes; potato ragout; gratin dauphinoise; cream puff potatoes.
Cheesecake with apricot-blueberry sauce; flan a la vanille with caramel-cognac sauce; chocolate mousse; bread and butter pudding.
Ragout of asparagus; zucchini and tomato gratin; cauliflower gratin; artichoke hearts; corn tempura.
Tartelettes aux fruit panaches; tarte tatin; apple tart; individual chocolate and nut pies.
Cured salmon in molasses; tuna steaks with tapenade coating; tuna tartare on marinated cucumbers; poached salmon in ravigote sauce; ray meuniere with mushrooms.
Risotto with vegetables; Darphin potatoes; skillet sweet potato; green couscous; corn polenta with mushroom ragout.