All dishes:

Sheep and Goats

Mutton navarin

Navarin : stew.

Desserts

Chocolate praline dome cake

Milk chocolate dome filled with praline mousse.

Salads

Walnut salad

Game birds

Roast quail with cherries and Sichuan pepper

Cheeses

Hidden Falls

United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a bloomy rind.

Main meals

Poutine

Canada. Quebec.
French fries and fresh cheddar cheese curds topped with brown gravy.
Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.

Beef

Bordeaux style rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Desserts

Chocolate

Shellfish and Seafood

Lobster with melted butter

Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.

Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.

Salads

Caprese salad skewers

Desserts

Quince meringue tart

Game animals

Sauteed young wild boar

Desserts

Chestnut cream crêpe

Shellfish and Seafood

Tellines mariniere with thyme

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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.

Desserts

Damson tart

Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

Others

Frog legs cassolette

Cassolette : individual container for presenting a dish.

Poultry

Roasted duckling with peaches

Duckling : young duck.

Offal and tripe

Bordeaux style lamb kidneys

Kidney cooked in red wine and topped with bordelaise sauce.

Poultry

Glazed spring chicken with sweet spices

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.
Roast duck with orange sauce.
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.

Sea fish

Turbot with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Appetizers

Tapas

Canapés.