All dishes:

Desserts

Paris-Brest

Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.

Freshwater fish

Blanquette of zander

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Shellfish and Seafood

Bay scallops with butter

Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Cheeses

Brie de Melun

France. Île-de-France. Seine-et-Marne. Melun.
Soft-ripened cow's milk cheese with a bloomy rind.

Sea fish

Stuffed salmon with vegetables

Stuffing with vegetables and shellfish.
Served cold.

Offal and tripe

Veal sweetbreads with mustard

Desserts

Poire Belle-Hélène

Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.

Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

Desserts

Strawberry snow

Whipped egg whites filled with cottage cheese, topped with strawberries and a fruit coulis.

Shellfish and Seafood

Langoustines with sweet wine

Pork

Moo shu pork

Northern China.
Sliced pork mixed with small pieces of omelette, wheat noodles, onions, toasted sesame seeds, and optionally black mushrooms and bamboo shoots, seasoned with peanut oil.

Sea fish

Red tuna tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Main meals

Matelote with riesling

Matelote : white wine reduction with fish stock and mushrooms.

Main meals

Tablier de sapeur

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.

Appetizers

Olives stuffed with anchovies

Poultry

Duck breast with olives

Pizza, Quiche, Tart and Pie

Veal sweetbreads and morel pie

Cold starters

Sea bass carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Strawberries Cardinal

Strawberries covered with raspberry purée and sliced almonds flavored with liqueur (usually kirsch).

Offal and tripe

Veal sweetbread mille-feuille with morels

Game animals

Wild boar with lingonberries

Desserts

Orange bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Sea fish

Salmon tartare with sweet spices

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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.