All dishes:

Poultry

Roasted duckling with cherries

Duckling : young duck.

Poultry

Guinea fowl with prunes

Sea fish

Hake fillet with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Desserts

Apricot gratin

Cooked meats

Andouille

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Pork

Roast piglet

Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Appetizers

Dried fruit canapé

Salads

Lyonnaise salad

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.

Cheeses

Smažený hermelín

Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind breaded.

Others

Jambon-fromage

France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Pizza, Quiche, Tart and Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

Offal and tripe

Veal sweetbread mille-feuille with morels

Desserts

Citrus mousse

Shellfish and Seafood

Sautéed scallops

Mushrooms, Vegetables, Pasta and Rice

Braised endives

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

Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.

Poultry

Supreme of fattened chicken

Poultry supreme : all the white meat from the breast and wings of poultry.

Main meals

Royal couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Desserts

Chestnut mousse

Main meals

Paella valenciana

The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.

Poultry

Duck manchon confit with porcini mushrooms

Cold starters

Fish 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.