All dishes:

Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Others

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).

Sea fish

Monkfish loin with lemon

Desserts

Chocolate crepe cake

Condiments

Saffron

Game animals

Wild boar stew

Main meals

Cod crusted chorizo

Desserts

Morello cherry yule log

Pizza, Quiche, Tart and Pie

Scallop tart

Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

Pizza, Quiche, Tart and Pie

Roquefort croustade

Poultry

Chicken supreme with maitre d’hotel butter

Poultry supreme : all the white meat from the breast and wings of poultry.
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Shellfish and Seafood

Bay scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Salads

Marinated salmon salad

Sheep and Goats

Potato crusted lamb

Sea fish

Roast red mullet

Appetizers

Lobster butter canapé

Lobster butter : lobster meat with butter.

Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.

Warm starters

Snails puff pastry

Dish made with puff pastry.

Shellfish and Seafood

Scallops a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Sheep and Goats

Roasted leg of lamb with garlic

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Pizza, Quiche, Tart and Pie

Flamiche with Maroilles cheese

Desserts

Chocolate and hazelnut meringue tart

Shellfish and Seafood

Scallop tartare with citrus

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