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.

Shellfish and Seafood

Scallops with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Appetizers

Smoked salmon toast with a drizzle of lemon juice

Pork

Roast pork filet mignon

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms

Stuffed mushrooms with ham.

Sheep and Goats

Roasted shoulder of lamb with broad beans

Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

Sheep and Goats

Saddle of lamb and spring garnish

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…

Cooked meats

Dry sausage

Desserts

Goat cheese and raspberry trifle

Desserts

Caramelized pear 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.

Desserts

Pineapple upside-down cake

Cheeses

Taupinette charentaise

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.
Ripening : 4 weeks.

Sauces

Devil sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Sheep and Goats

Lamb navarin with broad beans

Freshwater fish

Pike quenelles with sauce homardine

Sauce homardine : Lobster bisque with cream.

Poultry

Chicken with morels and vin jaune sauce

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

Poultry

Duck a l’orange with mashed potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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.

Cheeses

Basque sheep’s milk cheese

Sheep and Goats

Shoulder of lamb en croûte with broad beans

Shellfish and Seafood

Marinated scallops in olive oil and lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Poultry

Duck foie gras with salt

Served cold.

Veal

Cushion of veal with chanterelle