All dishes:

Shellfish and Seafood

Provençal-style octopus

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sea fish

Grilled herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Pizza, Quiche, Tart and Pie

Tomato quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Appetizers

Woodstock canapé

Sea fish

Tuna ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Mushrooms, Vegetables, Pasta and Rice

Grilled zucchini

Pizza, Quiche, Tart and Pie

Duck pie

Poultry

Spit-roasted capon

Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

Appetizers

Lobster summer roll

Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.

Game birds

Roast trushes with juniper berries

Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

Appetizers

Anchovy butter canapé

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Sheep and Goats

Roast baron of lamb

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Mushrooms, Vegetables, Pasta and Rice

Morels cassolette with fresh cream

Cassolette : individual container for presenting a dish.

Desserts

Eton mess

United Kingdom.
Dessert made with strawberries, meringue, and cream.

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé with ham

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Beef

Rib steak with celeriac purée

Rib steak : rib of beef with bone attached.

Veal

Veal fillet with morel mushrooms

Beef

Beef skewers

Main meals

Chicken tajine with lemon confit and olives

Tajine : stew of vegetables, fish or meat.

Offal and tripe

Lamb’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Beef

Entrecote winegrower’s style

Vigneronne sauce : red wine reduction with shallots and butter.

Offal and tripe

Bordeaux style veal kidney

Kidney cooked in red wine and finished with Bordelaise sauce.