All dishes:

Offal and tripe

Veal kidney with chanterelles

Beef

Rib steak with bourguignonne sauce

Rib steak : rib of beef with bone attached.
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

Desserts

Streusel cake

Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.

Eggs

Scallop omelette

Salads

Crab and shrimp salad

Game birds

Larded quail

To lard : to insert small pieces of bacon or cured ham into meat.

Desserts

Quince Tarte Tatin

Freshwater fish

Pike-perch quenelles with beurre blanc sauce

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

Others

Frog legs provençal

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

Mushrooms, Vegetables, Pasta and Rice

Macaroni gratin

Desserts

Apricot tart with honey

Beef

Grilled beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Cheeses

Beaufort with nuts

Cold starters

Fish 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.

Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Beef

Braised beef

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Bananas Foster

Flambéed bananas with vanilla ice cream and a sauce made of butter, brown sugar, cinnamon, dark rum, and banana liqueur.

Beef

Fleischschnacka

France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.

Shellfish and Seafood

Crayfish gratin with tarragon

Mushrooms, Vegetables, Pasta and Rice

Seafood risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Veal

Veal escalope with sage

Shellfish and Seafood

Langoustine tartare with mango

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

Shellfish and Seafood

Lobster fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Cold starters

Avocado tartare with crab

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