All dishes:

Salads

Caprese salad

Tomato, mozzarella, and basil salad.

Cheeses

Brie de Meaux stuffed with pistachios

Warm starters

Lobster puff pastry

Appetizers

Duck foie gras toast

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes

Salads

Rice and shrimp salad

Beef

Bordeaux style grilled entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Offal and tripe

Sautéed veal sweetbreads with chanterelle

Desserts

Molten chocolate cake and orange peel

Desserts

Wild strawberries 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.

Sea fish

Grilled red mullet

Beef

Grilled beef with pommes paillasson and peppercorn sauce

Pomme paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sea fish

Golden sea bream 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

Pineapple with kirsch sirup

Sea fish

Monkfish in 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."

Shellfish and Seafood

Scallops skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Game birds

Woodcock with porcini mushrooms

Appetizers

Stuffed piquillo peppers with cod

Game birds

Pheasant casserole

Salads

Marinated salmon salad

Cheeses

Aged cheese

Sauces

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Poultry

Duck foie gras with quince

Served cold, warm or hot.

Main meals

Chicken tajine with curry

Tajine : stew of vegetables, fish or meat.