All dishes:

Poultry

Spatchcocked pigeon

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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.

Pork

Sausage with mashed potatoes

Freshwater fish

Russian-style gudgeons

Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.

Desserts

Strawberry and goat cheese trifle

Shellfish and Seafood

Scallops in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Consommé and Soup

Saffron mussel soup

Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

Poultry

Pigeon with black truffle

Mushrooms, Vegetables, Pasta and Rice

Spring vegetable aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Spring vegetables : vegetables harvested before reaching full maturity.

Sea fish

Honey glazed salmon with lemon

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Sheep and Goats

Marinated leg of lamb with red wine

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

Cheeses

Creamy Lancashire

United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk with a pale yellow natural rind.
Ripening : 2 to 4 weeks.

Appetizers

Goat cheese and smoked salmon bites

Sea fish

Avruga caviar

Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).

Salads

Duck foie gras and pigeon salad

Desserts

Stollen

France. Grand Est. Alsace.
Cake made from bread dough with candied fruits, dried fruits and spices dusted with powdered sugar.

Cheeses

Wabash Cannonball

United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 7 to 10 days.

Shellfish and Seafood

Scallop skewers with coral sauce

Coral sauce : scallop coral blended with crème fraîche and spices.

Sea fish

Turbot with hollandaise sauce

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

Cooked meats

Pork pâté

Served cold.

Desserts

Redcurrant vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Salads

Mixed salad

A salad that combines various ingredients in addition to raw, seasoned leafy greens with a vinaigrette.