All dishes:

Sheep and Goats

Lamb chops with potato

Pork

Roasted jambonneau

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

Sauces

Chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Cheeses

Saint-Félicien

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.
Soft-ripened cow's milk cheese with a bloomy rind.

Desserts

Mousse de frutas exóticas

Sea fish

Cod with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Poultry

Grilled poultry

Cooked meats

Andouillette de Troyes

Sea fish

Salmon tartare with fresh cream and chives

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

Cold starters

Aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Poultry

Sautéed duck foie gras with gingerbread

Served hot.

Pork

Black pudding with apples and potatoes

Cheeses

Caprice des Dieux

France.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Desserts

Panna cotta

Italy.
Dessert made by mixing heavy cream with egg whites and honey, cooked in a bain-marie.

Poultry

Black truffle stuffed turkey

Others

Snails in the Burgundy style

Snails with parsley butter (butter, garlic, and parsley mixed).

Poultry

Sauteed turkey with chasseur sauce

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.

Sauces

Poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Cold starters

Sea bass and red tuna carpaccio

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

Sheep and Goats

Lamb shank with lentils

Poultry

Duck foie gras au torchon

Duck foie gras rolled and cooked in a cloth.
Served cold.

Shellfish and Seafood

Lobster medallion en Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Cold starters

Pike-perch terrine

Served cold.

Freshwater fish

Pike-perch quenelles with beurre blanc sauce

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