All dishes:

Ice cream and sorbets

Pear ice cream

Pork

Parsley ham

Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).

Shellfish and Seafood

Spiny lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Desserts

Saint-Honoré

Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Eggs

Toupinel egg

Poached egg served in a baked potato and topped with Mornay sauce.

Beef

Roasted rib steak with chanterelles

Rib steak : rib of beef with bone attached.

Poultry

Duck breast Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Cooked meats

Saucisson brioché with pistachio

Sea fish

Sea bream in parchment with fennel

Mushrooms, Vegetables, Pasta and Rice

Crab lasagna

Sea fish

Gurnard with white wine

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Cooked meats

Lyon-style andouillette

Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.

Poultry

Duck confit with lentils

Beef

Beef daube and mashed potato with black truffle

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Poultry

Chicken with black truffle

Pizza, Quiche, Tart and Pie

Tourtière du lac Saint-Jean

Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.

Game birds

Roast young partridge with lingonberries

Young Partridge : under 8 months old.

Desserts

Apricot gratin

Cheeses

Cabot Clothbound Cheddar

United States. Vermont.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 9 to 14 months.

Desserts

Mirabelle plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Consommé and Soup

Mussel soup

Veal

Sautéed veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Sea fish

Monkfish and spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Main meals

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.