All dishes:

Sea fish

Sea bass supreme with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Game birds

Young partridge with black truffle

Young Partridge : under 8 months old.

Shellfish and Seafood

Grilled spiny lobster with fresh pasta

Rabbit

Beer braised rabbit

Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.

Cold starters

Meatloaf

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

Poultry

Teriyaki chicken

Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.

Shellfish and Seafood

Provençal-style octopus

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sea fish

Lumpfish roe

Sheep and Goats

Lamb stew with thyme

Desserts

Diplomat pudding

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

Main meals

Couscous and lamb meatballs salad

Pork

Marinated pork skewers

Marinated pork with garlic, oregano, paprika, and salt.

Sea fish

Roasted cod fillets with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Sea fish

Salmon with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Sea fish

Grilled salmon with herbs

Cheeses

Timanoix

France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.

Cheeses

Mont Saint-Francis

United States. Indiana.
Pressed and uncooked cheese made from raw goat's milk with a beer-washed rind (Imperial stout) yellow in color.
Ripening : 3 to 5 months.

Appetizers

Profiteroles with fresh goat cheese

Shellfish and Seafood

Bay scallops and clams cassolette with curry

Cassolette : individual container for presenting a dish.

Sea fish

Salmon tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Mushrooms, Vegetables, Pasta and Rice

White beans in tomato sauce

Sheep and Goats

Leg of lamb with garlic cream

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Garlic cream : sauce made with cream and cooked garlic.

Sheep and Goats

Mutton chops with bacon

English-style : with bacon.