All dishes:

Condiments

Pickles

Veal

Provençal veal paupiettes

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

Cooked meats

Lark pâté

Served cold or at room temperature.

Main meals

Taco

Mexico.
A hand-held corn cake made with a folded corn tortilla, typically filled with one or more ingredients from traditional Mexican cuisine (lime, coriander, onion, grilled meat) and served with a sauce—often made with garlic, coriander, onion, chili, and tomato.

Sheep and Goats

Roasted saddle of lamb in herbs crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Veal

Grilled veal chop

Pizza, Quiche, Tart and Pie

Morel mushroom pie

Warm starters

Ziwwelküeche

France. Grand Est. Alsace.
Onion tart with diced bacon, cream and caraway seeds.

Sheep and Goats

Grilled lamb with thyme

Main meals

Gratin savoyard

Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.

Beef

Rump steak with Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

Main meals

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.

Desserts

Butter and sugar crêpe

Salads

Goat cheese salad

Veal

Veal filet mignon with mushrooms

Offal and tripe

Sautéed veal kidney with vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Others

Sterlet caviar

Russian caviar.

Desserts

Candied ginger

Poultry

Duck confit with porcini mushrooms

Sheep and Goats

Potato crusted saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Shellfish and Seafood

Poached scallops

Poultry

Goose with red wine sauce

Goose marinated in red wine before cooking.

Freshwater fish

Sautéed eel with herbs