All dishes:

Desserts

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.

Shellfish and Seafood

Sautéed scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Sheep and Goats

Potato crusted lamb

Desserts

Pear pound cake

Desserts

Croustillons

Deep-fried balls with sugar.

Shellfish and Seafood

Roasted lobster with vanilla

Sea fish

Herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Others

Mauricette

France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.

Desserts

Eggs in snow with pink pralines

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Freshwater fish

Fish quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

Cooked meats

Sabodet

Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.

Warm starters

Tempura

Japan.
Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.
Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.

Poultry

Bresse fattened chicken with fresh cream

Desserts

Pear ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with pear, and topped with a layer of marzipan (typically green).

Game animals

Jugged young wild boar

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

Main meals

Lamb curry

Mushrooms, Vegetables, Pasta and Rice

Red mullet risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Shellfish and Seafood

Grilled langoustine with herbs

Sea fish

Sea bream with beurre blanc sauce

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

Cheeses

Crottin de Chavignol

France. Centre-Val de Loire. Cher. Sancerre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Desserts

Tart with candied citrus fruits

Desserts

Apple Flammkuchen

Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.