All dishes:

Pizza, Quiche, Tart and Pie

Tomato tart

Sea fish

Poached darne of salmon with hollandaise sauce

Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Desserts

Iced nougat

Sheep and Goats

Roasted leg of lamb with rosemary

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Shellfish and Seafood

Shrimp ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Desserts

French toast and orange ice cream

Sea fish

Braised monkfish with curry sauce

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

Shellfish and Seafood

Bay scallop tartare

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

Offal and tripe

Veal sweetbread mille-feuille with morels

Condiments

Sesame

Shellfish and Seafood

Scallops with porcini mushrooms

Desserts

Coffee religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

Desserts

Peach bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

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.

Fruits

Apricot

Sheep and Goats

Milk fed lamb fillet with thymes

Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

Appetizers

Anchovy butter

Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Sheep and Goats

Lamb in savory and thyme herb crust

Desserts

Far breton

France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.

Veal

Veal escalope with sage

Cheeses

Parmigiano Reggiano stravecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.

Veal

Braised cushion of veal

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

Desserts

Praline bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.