All dishes:

Pizza, Quiche, Tart and Pie

Leek and scallop pie

Desserts

Pear bavarian cream

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

Ice cream and sorbets

Iced nougatine parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Desserts

Red berry bavarian cream

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

Cooked meats

Trush pâté

Served cold or at room temperature.

Shellfish and Seafood

Tellines mariniere with herbs

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Warm starters

Sautéed duck foie gras escalope with caramelized onion jam

Sauces

Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Beef

Bordeaux style rump steak

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.

Desserts

Spiced pear upside-down cake

Pork

Marinated pork skewers

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

Poultry

Roasted duck with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Pizza, Quiche, Tart and Pie

Morel mushroom pie

Sea fish

Grilled herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Pork

Sautéed Toulouse sausage

Game birds

Roasted pheasant

Cheeses

Provolone piccante

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with kid rennet.
Ripening : 16 months minimum.

Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

Rabbit

Rabbit with chanterelles

Eggs

Omelette

For a runny omelette.

Cheeses

Plaisir au Chablis

France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 4 weeks.

Cheeses

Provolone

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk.

Shellfish and Seafood

Lobster à l’américaine

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."