All dishes:

Desserts

Cherries Jubilee

Cherries poached in a light syrup and then flambéed with kirsch.

Cooked meats

Pork liver pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.
Served cold or at room temperature.

Shellfish and Seafood

Langoustine tartare

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

Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.

Others

Mauricette

France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.

Main meals

Lamb tajine

Tajine : stew of vegetables, fish or meat.

Cheeses

Mascaré de Banon

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.

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.

Cheeses

Gougères with Chaource

Gougères stuffed with Chaource cheese.

Cheeses

Mont Saint-Francis

United States. Indiana.
Pressed and uncooked cheese made from raw goat's milk with a beer-washed rind (Imperial stout) yellow in color.
Ripening : 3 to 5 months.

Cheeses

Medium-old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.

Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Poultry

Chich taouk

Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).

Poultry

Supreme of fattened chicken

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

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Desserts

Eton mess with red and black fruits

Poultry

Roasted squab with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Cold starters

Guinea-fowl pâté

Served cold.

Desserts

Black and red fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Chocolate mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Poultry

Guinea fowl with white grapes

Appetizers

Warm oyster canapé

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé with ham

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Desserts

Hazelnut bavarian cream

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