All dishes:

Beef

Roasted rib steak

Rib steak : rib of beef with bone attached.

Cooked meats

Grenier médocain

France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.

Cheeses

Castelmagno with honey and black truffle

Desserts

Savarin with rum

Savarin : kind of rum baba without raisins.

Poultry

Squab salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Appetizers

Eggplant fritters

Desserts

Redcurrant pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Appetizers

Anchovy butter canapé

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Sea fish

Tuna tartare

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

Cheeses

French Gouda

France.
Pressed and uncooked cheese made from whole cow's milk.

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

Cheeses

Castelrosso

Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.

Desserts

Roasted pear with blue cheese

Poultry

Stuffed capon with morel msuhrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

Desserts

Lemon and mascarpone macarons

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

Pizza, Quiche, Tart and Pie

Fish pizza

Poultry

Grilled chicken supreme

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

Sheep and Goats

Lamb noisette with sweet spices

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
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.

Appetizers

Lumpfish caviar toast

Beef

Pastrami

Smoked salted beef, sliced thinly.

Sheep and Goats

Provençal-style saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sea fish

Haddock brandade

Brandade : mixture of fish and olive oil.

Sheep and Goats

Black truffle stuffed saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.