All dishes:

Desserts

Peach meringue cake

Pizza, Quiche, Tart and Pie

Tomato tart

Sea fish

Pavé of salmon with morels

Beef

Flank steak with shallot

Poultry

Roasted duck with black olives

Game birds

Flambé woodcock

Desserts

Roasted almond and fig tart

Desserts

Damson pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Freshwater fish

Trout with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Poultry

Duck confit with lentils

Desserts

Strawberry salad

Poultry

Roast fattened chicken

Salads

Quail salad with grapes

Sauces

Mayonnaise

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

Warm starters

Sautéed duck foie gras escalope with porcini mushrooms

Cooked meats

Jambon d’Auvergne

Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Salads

Lobster and smoked salmon salad

Desserts

Apple and rhubarb crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Sea fish

Rollmops

Herring fillet marinated in water, white vinegar, salt, onion, pepper, mustard, and sometimes white wine, rolled into a cylindrical shape, often around an onion, a pickled gherkin, or sauerkraut.

Cheeses

Roquefort with raisins

Sheep and Goats

Lamb chops with herbes de Provence

Desserts

Pineapple with kirsch sirup

Appetizers

Origano breadsticks

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