All dishes:

Ice cream and sorbets

Honey ice cream

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Game birds

Quail with figs in parchment

Poultry

Fattened chicken with morels

Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

Desserts

Exotic fruit vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Offal and tripe

Casseroled veal kidney

Game birds

Roast partridge

Condiments

Dill

Sheep and Goats

Roast lamb with savory

Sea fish

Tuna carpaccio

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

Sea fish

Tuna fillets casserole

Sea fish

Golden sea bream in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Others

Frog legs with white wine

Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Poultry

Sauteed chicken

Veal

Veal escalope with chanterelles

Shellfish and Seafood

Scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Main meals

Hochepot stew

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

Desserts

Fig and walnut tart

Desserts

Blueberry pie

Poultry

Stuffed goose neck Strasbourg-style

Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.

Pork

Marinated pork skewers

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