All dishes:

Sea fish

Salt-crusted sea bass

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

Desserts

Dessert with candied fruits

Appetizers

Goat cheese and smoked salmon toast

Shellfish and Seafood

Scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Rump steak with oyster mushroom

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.

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.

Desserts

Thin apple tart

Thin tart : on puff pastry.

Others

Beef pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Cheeses

Yorkshire Wensleydale

United Kingdom. North Yorkshire.
Pressed and uncooked cheese made from pasteurized sheep's and cow's milk, white in color.

Desserts

Dark chocolate fondue

Dark chocolate : with more than 70% cocoa.

Cheeses

Ada’s Honor

United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Beef

Entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Cold starters

Lobster paté

Served cold.

Desserts

Chestnut mousse

Cheeses

Pérail de brebis

France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.

Sheep and Goats

Braised leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Salads

Smoked trout salad

Pork

Pork confit

Served hot or cold.

Salads

Chicken liver salad with balsamic vinegar

Desserts

Roasted apricots with lavender ice cream

Desserts

Biscuits roses de Reims charlotte with red berries

Charlotte made with Biscuits roses de Reims soaked in Champagne or ratafia and red fruits (strawberry, raspberry, redcurrant).

Salads

Smoked salmon and spinach salad

Cheeses

Tête de moine Extra

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : over 6 months.