On the menu: oysters and caviar, shellfish and seafood, fish and game, and finally cheese and dessert, accompanied by the finest vintages. In 2023, the celebration paid homage to historic prize-winners. The Académiciens savoured a "Homard Colette" (she adored lobster), "Turbot Cocteau", a reference to the Drouant's ceiling, nicknamed by the poet "the sky and the sea", and a "Chevreuil Huysmans" with its Grand Veneur cuttlefish sauce, recalling the black meal described by Huysmans in his novel "À rebours". The Goncourt menu is kept secret until the day of deliberation, and some of its dishes then join the restaurant menu.