All dishes:

Sea fish

Grilled fish skewers

Poultry

Duck a l’orange with celery purée

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).

Desserts

Strawberry almond tart

Sea fish

Salmon tartare with fresh cream and chives

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

Desserts

Mocha cake

Mocha cake : sponge cake with coffee-flavored buttercream.

Offal and tripe

Veal kidney with rosemary

Desserts

Raspberry bavarian cream

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

Appetizers

Zucchini flower fritters

Freshwater fish

Roasted pike

Desserts

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.

Desserts

Apple and pear pie

Cheeses

Bonchester

United Kingdom. Scotland.
Soft-ripened cow's milk cheese with a bloomy rind.

Cold starters

Salmon tataki with wasabi

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Pork

Grilled pork

Shellfish and Seafood

Cockles

Poultry

Braised duck

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Bresse chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Mushrooms, Vegetables, Pasta and Rice

Sautéed mushrooms

Desserts

Rhubarb sablé

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

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Sea fish

Darne of salmon with beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Shellfish and Seafood

Cockles and scallops cassolette

Cassolette : individual container for presenting a dish.

Main meals

Matelote with riesling

Matelote : white wine reduction with fish stock and mushrooms.