All dishes:

Shellfish and Seafood

Scallop carpaccio with a lemon sauce

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

Salads

Rice and crab salad

Appetizers

Smoked salmon toast with a drizzle of lemon juice

Veal

Roasted rack of veal

Consommé and Soup

Pauchouse

France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.

Poultry

Chicken supreme with black truffle

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

Shellfish and Seafood

Clams with spinach

Main meals

Mont d’or raclette

Raclette : melted cheese served with cold cuts, potatoes and vegetables.

Warm starters

Fourme d’Ambert cheese soufflé

Served hot.

Shellfish and Seafood

Cockles with limon

Desserts

Coffee and chocolate charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Sukalki

Basque Country.
Beef stew with potatoes and vegetables.

Shellfish and Seafood

Bay scallops a la nage

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

Sea fish

Estocafic

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti al limone

Pasta with cream and lemon.

Veal

Veal grenadine with mushrooms

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Cold starters

Fish mousse

Poultry

Squab with duck foie gras

Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallot and butter.

Cheeses

Crozier blue

Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.

Veal

Sauteed veal

Desserts

Tarte tatin with vanilla whipped cream

Cold starters

Salmon tataki with wasabi

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)