All dishes:

Salads

Crab and shrimp salad

Poultry

Roasted squab à la goutte de sang

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Shellfish and Seafood

Bay scallop in bitter-sweet

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Mushrooms, Vegetables, Pasta and Rice

Grilled zucchini

Pizza, Quiche, Tart and Pie

Asparagus flan

Shellfish and Seafood

Crayfish gratin with white wine

Cooked meats

Glazed ham

Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.

Beef

Pastrami

Smoked salted beef, sliced thinly.

Sheep and Goats

Roasted mutton

Desserts

Almond meringue

Mushrooms, Vegetables, Pasta and Rice

Blinis with crab, potatoes and curry

Pizza, Quiche, Tart and Pie

Pie Munster

Cooked meats

Jambon d’Auvergne

Shellfish and Seafood

Scallop carpaccio with dill and basil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Ice cream and sorbets

Tricolor ice cream bombe

Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Tricolor : pistachio, strawberry and vanilla ice creams with meringue.

Desserts

Roasted pineapple with vanilla

Veal

Veal escalope with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Shellfish and Seafood

Lobster claws 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."

Beef

Roasted hanger steak

Poultry

Sautéed duck with red fruits

Sauces

Béchamel sauce

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Shellfish and Seafood

Grilled crab

Pork

Roast pork

Veal

Sauteed veal with carrots