All dishes:

Ice cream and sorbets

Iced honey-glazed parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Cheeses

Vieux Boulogne

France. Hauts-de-France. Nord. Pas-de-Calais. Boulogne-sur-Mer.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.

Sea fish

Sea bass fillets a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Cold starters

Cold lobster bavarois

Cold starter with coral and lobster coulis in jelly.

Mushrooms, Vegetables, Pasta and Rice

Potato croquettes

Sheep and Goats

Leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Desserts

Red berry compote

Poultry

Roasted squab with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Others

Caviar and crab meat

Poultry

Galette with ham and cheese

Galette : savory crepe.

Desserts

Vanilla mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Desserts

Chocolate mousse with morello cherries

Shellfish and Seafood

Lobster claws in americaine sauce

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."

Desserts

Peach turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Shellfish and Seafood

Scallop tartare with herbs

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

Desserts

Tarte tatin with vanilla whipped cream

Poultry

Chicken with morels

Cold starters

Salmon mousse

Cheeses

L’Etivaz

Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.

Pizza, Quiche, Tart and Pie

Zucchini and goat cheese tart

Desserts

Chocolate yule log

Desserts

Pineapple bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Shellfish and Seafood

Moules marinière served cold

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Sea fish

Turbot with hollandaise sauce

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