All dishes:

Desserts

Apple pie

Desserts

Rum baba with vanilla custard

Sea fish

Grilled sea bass fillets with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Desserts

Spiced cherry soup with calisson ice cream

Desserts

Exotic fruit soup

Beef

Grilled hanger steak with french fries

Rabbit

Saddle of rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Shellfish and Seafood

Bay scallops with fresh cream

Sea fish

Atascaburras

Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.

Rabbit

Roast rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Consommé and Soup

Fish a la nage with saffron

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Mushrooms, Vegetables, Pasta and Rice

Cardoon with bone marrow

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Offal and tripe

Sautéed veal sweetbreads with chanterelle

Beef

Rib steak in a salt crust

Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Shellfish and Seafood

Scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Freshwater fish

Pike-perch quenelles with crayfish

Desserts

Hazelnut bavarian cream

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

Shellfish and Seafood

Raw clams with lemon

Sheep and Goats

Leg of lamb confit with spices

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Beef

Chateaubriand with béarnaise sauce

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Cheeses

Rembrandt extra aged Gouda

Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Ripening : 12 months.

Desserts

Apple and pear pie

Poultry

Young turkey with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Desserts

Pear tart