All dishes:

Poultry

Fattened chicken in demi-deuil with albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Sauces

Hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Mushrooms, Vegetables, Pasta and Rice

Sautéed oyster mushrooms

Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

Freshwater fish

Pike-perch with Saint George’s mushrooms

Miscellaneous

Crab guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

Desserts and Sweet Courses

Apple turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Hot Starters

Goat cheese aumoniere

Desserts and Sweet Courses

Caramel soufflé

Served hot.

Sauces

Winegrower sauce

Vigneronne sauce : red wine reduction with shallots and butter.

Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Desserts and Sweet Courses

Summer pudding

Seafish

Salmon and sea bass 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).

Desserts and Sweet Courses

Strawberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Beef

Braised beef cheek with carrots

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Beef

Beef tenderloin with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Desserts and Sweet Courses

Strawberry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Appetizers and Amuse-bouches

Arancini al burro

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.

Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallot and butter.

Beef

Rib steak in a salt crust

Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with mayonnaise

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

Shellfish and Seafood

Squid a la nicoise

Squid cut into thin slices and baked with tomato sauce and herbes de Provence.
Served with potatoes or rice.

Veal

Provençal veal chop

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

Seafish

Salmon 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).