All dishes:

Sheep and Goats

Shoulder of lamb in salt crust

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

Cold starters

Grapefruit with shrimp

Veal

Sauteed veal with carrots

Mushrooms, Vegetables, Pasta and Rice

Spring vegetable aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Spring vegetables : vegetables harvested before reaching full maturity.

Shellfish and Seafood

Bay scallop fricassee

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

Cheeses

Cheddar

United Kingdom (Cheddar, Somerset).
Pressed and uncooked cheese made from cow's milk.
The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).
Ripening : 3 to 24 months.

Desserts

Pineapple vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Ice cream and sorbets

Banana split

Frozen dessert traditionally made of a banana cut lengthwise, surrounding three scoops of ice cream (vanilla, chocolate, strawberry in France or three scoops of vanilla in Belgium), all topped with hot chocolate sauce and whipped cream.

Desserts

Mandarin bavarian cream

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

Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

Game animals

Saddle of hare cooked on the spit

Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

Pork

Boudin blanc with apples

Boudin blanc : white sausage made of white meat with milk instead of blood.

Poultry

Roasted capon en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Poultry

Roast young guinea fowl

Game animals

Saddle of hare

Sea fish

Smoked salmon and potatoes

Cheeses

Muracciole

France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.

Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Cheeses

Brie à la truffe noire

France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.

Pizza, Quiche, Tart and Pie

Leek quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Salads

Langoustine tail salad

Game animals

Venison fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.