All dishes:

Cold starters

Pot-au-feu terrine

Desserts

Pear tarte Tatin

Veal

Casseroled veal chop

Beef

Boeuf à la mode

Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.

Cheeses

Feuille de Dreux

France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.

Game birds

Wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Plum tart

Sea fish

Breaded fish fillets

Beef

Grilled rib steak and grenailles potatoes

Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Poultry

Stuffed pigeon with duck foie gras

Sheep and Goats

Saddle of lamb with herbs

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

Cold starters

Prawn cocktail with avocado

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.

Sea fish

Smoked salmon marinade

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Cheeses

Checy

France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.

Game birds

Roasted woodcock with Armagnac

Sea fish

Provençal-style tuna

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Shellfish and Seafood

Sautéed bay scallops

Sea fish

Grilled sea bream

Mushrooms, Vegetables, Pasta and Rice

Ricotta cannelloni

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Desserts

Pineapple sable

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Poultry

Souvarov-style chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Shellfish and Seafood

Bay scallop carpaccio with lemon

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

Sea fish

Smoked salmon

Beef

Bordeaux style grilled rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.