All dishes:

Cold starters

Sautéed goose foie gras escalope with figs

Offal and tripe

Roast veal sweetbreads

Cheeses

Malakoff

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with a bloomy rind.
Less aged than Gournay.

Sauces

Tartar sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Desserts

Apricot upside-down cake

Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Poultry

Pigeon with peas

Game birds

Larded quail

To lard : to insert small pieces of bacon or cured ham into meat.

Desserts

Chocolate meringue cake topped with caramel

Desserts

Citrus mousse

Sea fish

Cold hake fillets with mayonnaise

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

Sheep and Goats

Knuckle of lamb with olives

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Pork

Pork cheek with cider

Warm starters

Provençal goat cheese puff pastry

Shellfish and Seafood

Bay scallops 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."

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Cheeses

Red hawk

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a yellow to reddish-orange washed rind.
Ripening : 4 weeks.

Desserts

Black fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Sea fish

Brill with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Poultry

Roasted poultry with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

Cheeses

Délice de Bourgogne

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Sea fish

Salmon tartare with sesame oil

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Offal and tripe

Veal sweetbreads with lemon confit