All dishes:

Sea fish

Pavé of salmon with morels

Desserts

Pear diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.

Eggs

Eggs in snow

Egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Beef

Grilled beef with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Desserts

Rice pudding with dried fruit

Poultry

Galette with ham and cheese

Galette : savory crepe.

Sheep and Goats

Herb roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Poultry

Stuffed capon with mushroom and chestnuts

Shellfish and Seafood

Scallops with a lemon sauce

Lemon sauce : lemon, olive oil.

Sheep and Goats

Lamb with basil

Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Duck stew with porcini mushrooms

Desserts

Grand Marnier soufflé

Served hot.

Desserts

Clafoutis

France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.

Sea fish

Duo of John Dory and turbot with beurre blanc sauce

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

Sheep and Goats

Saddle of lamb with pomegranate

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Main meals

Black truffle stew

Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.

Cold starters

Tuna tataki

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Sea fish

Cod in parchment

Desserts

Crepe Suzette

Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.

Desserts

Berliner doughnut

Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.

Warm starters

Sautéed duck foie gras escalope with caramelized apples

Cold starters

Ham aspic

Slice of ham around an egg in jelly made from a meat stock or consommé.

Sea fish

Sea bream carpaccio with lemon

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.