All dishes:

Shellfish and Seafood

Clams with spinach

Mushrooms, Vegetables, Pasta and Rice

Sauteed horn of plenty mushrooms

Freshwater fish

Artic char with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Freshwater fish

Pike-perch mousseline with crayfish

Desserts

Mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

Beef

Pan-seared entrecote

Sheep and Goats

Roast lamb with savory

Desserts

Napoléon cake

Russia.
Variety of mille-feuille.

Game animals

Roasted venison with porcini mushrooms

Salads

Crab and shrimp salad

Desserts

Red berry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Shellfish and Seafood

Ginger shrimp

Game birds

Roast quail with black and white grapes

Desserts

Walnut tart with honey caramel sauce

Veal

Sauteed veal with porcini mushrooms

Pizza, Quiche, Tart and Pie

Flamiche

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

Poultry

Roasted duck with green olives

Offal and tripe

Veal sweetbreads with mustard

Sea fish

Grilled salmon with herbs

Freshwater fish

Eel with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Chocolate and walnut dessert

Rabbit

Rabbit cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Desserts

Pear and apple meringue tart