All dishes:

Veal

Veal grenadine with porcini mushrooms and potatoes

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Poultry

Coq au vin jaune with morel msuhrooms

Freshwater fish

Fried gudgeons

Shellfish and Seafood

Whelks with mayonnaise

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

Desserts

Chocolate and hazelnut tart

Mushrooms, Vegetables, Pasta and Rice

Chinese noodles

Pasta cooked in a broth (herbal, chicken, etc).

Poultry

Roasted duckling with black olives

Duckling : young duck.

Shellfish and Seafood

Sautéed bay scallops with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.

Freshwater fish

Pike-perch with chanterelles

Warm starters

Ham puff pastry

Salads

Tomato bocconcini salad

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Poultry

Grilled duck with turnips

Pizza, Quiche, Tart and Pie

Bacon quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Poultry

Roasted capon with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Mushrooms, Vegetables, Pasta and Rice

Clam risotto

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

Cold starters

Tuna tataki

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)

Beef

Grilled rib steak with bone marrow

Rib steak : rib of beef with bone attached.

Sea fish

Sea bass with herbes de Provence in a beurre blanc sauce

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

Sauces

Salmi sauce

Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.

Game birds

Mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sea fish

Grilled pavé of salmon

Desserts

Profiteroles au chocolat

Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.

Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce