All dishes:

Offal and tripe

Veal sweetbreads with morels and meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Sheep and Goats

Roasted leg of lamb with potatoes

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sheep and Goats

Leg of lamb with provençal herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Salads

Tuna salad

Tuna salad with lettuce, tomato, and vinaigrette.

Cheeses

Rove des garrigues

France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.

Shellfish and Seafood

Moules marinière served cold

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Sauces

Mint sauce

Mint sauce : vinegar with sugar and chopped mint leaves.

Beef

Fleischschnacka

France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.

Cheeses

Saint-Marcellin

France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.

Poultry

Chicken supreme with maitre d’hotel butter

Poultry supreme : all the white meat from the breast and wings of poultry.
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Condiments

Dill

Veal

Veal chop with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Desserts

Vanilla panna cotta

Appetizers

Radish and butter

Radishes served with salt and butter.

Sea fish

Turbot soufflé with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.

Sheep and Goats

Salt-crusted lamb

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Veal

Veal stew Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Sea fish

Trout roe

Sheep and Goats

Roasted lamb chops

Cold starters

Duck foie gras mille-feuille

Shellfish and Seafood

Crawfish gratin with lemongrass

Sea fish

Roasted sea bass filets with herbs

Shellfish and Seafood

Spiny lobster à l’américaine

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."