All dishes:

Pizza, Quiche, Tart and Pie

Seafood pizza

Pizza topped with shrimp, mussels, or squid on a tomato sauce base.

Shellfish and Seafood

Lobster with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Shellfish and Seafood

Citrus bay scallop skewers

Offal and tripe

Calf’s liver with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Mushrooms, Vegetables, Pasta and Rice

Mushroom fricassee

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

Cold starters

Fish and vegetable pâté

Served cold.

Desserts

Rhubarb meringue compote

Shellfish and Seafood

Spiny 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."

Shellfish and Seafood

Langoustine and bay scallop skewers

Desserts

Spiced yule log with dried and candied fruits

Sea fish

Halibut fillets with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Desserts

Rabote picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.

Shellfish and Seafood

Ginger prawn

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with coriander

Shellfish and Seafood

Roasted langoustines with olive oil

Pizza, Quiche, Tart and Pie

Pounti

France. Occitania. Aveyron, Rouergue.
Pâté made with wheat or rye flour, containing Swiss chard, spinach, eggs, milk, bacon or sausage meat, and prunes, baked in a casserole or terrine.
Dish usually served with a salad.
Served cold.

Desserts

Candied chestnut cream crêpe aumoniere with dark chocolate sauce

Poultry

Guinea fowl with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Sea fish

Sea bass with black truffle

Sheep and Goats

Potato crusted saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Desserts

Croustillons

Deep-fried balls with sugar.

Appetizers

Tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Shellfish and Seafood

Langoustine tartare

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

Sea fish

Grilled herrings with mustard sauce

Mustard sauce : hollandaise sauce with mustard.