All dishes:

Beef

Sautéed rib steak

Rib steak : rib of beef with bone attached.

Main meals

Cassoulet with duck confit

Desserts

Semolina pudding with candied fruit

Shellfish and Seafood

Squid in american 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."

Game birds

Wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Game birds

Mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sea fish

Grilled brill

Shellfish and Seafood

Scallops with hebrs

Sea fish

Marinated sea bass

Appetizers

Roquefort and gingerbread

Sheep and Goats

Lamb navarin with broad beans

Desserts

Chocolate and raspberry tart

Cheeses

Rollot

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Soft-ripened cow's milk cheese with a washed rind.

Beef

Grilled beef filet mignon

Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

Freshwater fish

Stuffed trout with almonds

Desserts

Black and red fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Poultry

Duck with lingonberries

Mushrooms, Vegetables, Pasta and Rice

Lasagna alla Bolognese

Pizza, Quiche, Tart and Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

Warm starters

Sautéed duck foie gras escalope with porcini mushrooms

Consommé and Soup

Beaufort cheese gratin soup

Sauces

Herb butter

Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Desserts

Strawberry bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.