All dishes:

Appetizers

Parmesan breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Appetizers

Carolines with ham

Puffs stuffed with bechamel and ham.

Cold starters

Monkfish pâté

Served cold.

Desserts

Molten bitter chocolate coulant

Cooked meats

Sausage en croute

Rabbit

Roast rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Freshwater fish

Pike fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

Freshwater fish

Roast pike-perch

Sheep and Goats

Potato crusted lamb

Sea fish

Atascaburras

Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Pork

Knuckle of pork with sauerkraut

Veal

Veal escalope with cream sauce and morels

Beef

Pastel de papa

Argentina.
A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.

Rabbit

Roast rabbit with rosemary

Shellfish and Seafood

Clam and green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Offal and tripe

Veal sweetbreads with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Caramel charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Game birds

Quail salmis

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

Desserts

Dark chocolate fondue

Dark chocolate : with more than 70% cocoa.

Cooked meats

Cold buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.