All dishes:

Shellfish and Seafood

Razor shell with garlic

Rabbit

Rabbit with chanterelles

Freshwater fish

Fish quenelles with Nantua sauce

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

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.

Sea fish

Roasted sea bass filets with herbs

Salads

Shrimp and citrus salad

Shellfish and Seafood

Galette with seafood

Galette : savory crepe.

Freshwater fish

Trout with smoked bacon

Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).

Fruits

Pawpaw

Poultry

Duckling with blackcurrant berries

Duckling : young duck.

Beef

Grilled rib steak with spring vegetables and herb butter

Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Sheep and Goats

Lamb with spicy fennel shoots

Cheeses

Valençay

France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Poultry

Duck breast with white grapes

Mushrooms, Vegetables, Pasta and Rice

Eggplant tian

Pizza, Quiche, Tart and Pie

Quiche

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

Pork

Rethel boudin blanc

France. Grand Est. Ardennes.
White sausage made only from pork meat with milk instead of blood.

Desserts

Red fruit platter

Sauces

Chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Cheeses

Saint-Jorge 6 meses

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 6 months.

Poultry

Stuffed pigeon with duck foie gras

Offal and tripe

Veal kidney with cream sauce

Cream sauce : béchamel sauce with cream.

Game birds

Quail fillet with sweet spices

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.

Pizza, Quiche, Tart and Pie

Flammekueche

France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.