All dishes:

Poultry

Roasted duck with prunes

Poultry

Duck foie gras with spices

Served cold.

Poultry

Spit-roasted guinea fowl

Pizza, Quiche, Tart and Pie

Leek tart

Poultry

Braised pigeon with cabbage

Eggs

Cheese omelette with ham

Omelette with grated cheese and ham.

Desserts

Mirabelle plum upside-down cake

Pizza, Quiche, Tart and Pie

Hawaiian pizza

Pizza made with pineapple and ham pieces, mozzarella, on a tomato sauce base.

Pork

Boudin blanc with black truffle

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

Cold starters

Red mullet paté

Served cold.

Veal

Veal chop with morel mushrooms and vin jaune sauce

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

Desserts

Chocolate mirror cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Poultry

Braised duckling with turnips

Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Caramelized pears mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Cooked meats

Poultry liver pâté with pistachios

Served cold or at room temperature.

Sea fish

Avocado with smoked salmon

Beef

Beef carpaccio

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

Cooked meats

Andouillette with white wine

Andouillette cooked with white wine and deglazed with cream.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

Mushrooms, Vegetables, Pasta and Rice

Shakshouka

Maghreb.
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usualy seasoned with cumin, paprika, and harissa.

Shellfish and Seafood

Oysters au gratin

Sea fish

Tuna ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Warm starters

Vol-au-vent financiere

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Sea fish

Herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.