All dishes:

Desserts

Hazelnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Desserts

Ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with candied fruits, and topped with marzipan (typically green).

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with salmon

Desserts

Chocolate soufflé with vanilla ice cream

Mushrooms, Vegetables, Pasta and Rice

Pasta with cockles

Beef

Grilled flank steak

Appetizers

Duck foie gras canapé

Shellfish and Seafood

Spiny lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Desserts

Praline hazelnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Freshwater fish

Lyon style pike quenelles

Poultry

Roast chicken with rosemary

Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Main meals

Beaufort and Comté fondue

Salads

Dressed herring

Salad composed of diced salted herring covered with layers of grated vegetables (potatoes, carrots, beets, onions) with mayonnaise.

Veal

Veal grenadine with morel cream sauce

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Veal

Veal medallion with mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Desserts

Fontainebleau with strawberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Game birds

Roast wood pigeon with porcini mushrooms

Beef

Braised beef with carrots

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

Veal

Roasted veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Sheep and Goats

Seven hour shoulder of lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Desserts

Chocolate, walnut and grape meringue tart

Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.