All dishes:

Poultry

Smoked duck breast

Game birds

Roasted young partridge with porcini

Young Partridge : under 8 months old.

Cheeses

Glacier blue

United States. Washington.
Blue-veined raw cow's milk cheese with natural rind.
Ripening : 75 days.

Pork

Grilled pork with thyme

Desserts

Strawberry panna cotta

Shellfish and Seafood

Langoustines with curry sauce

Curry sauce : velouté curry and cream.

Cheeses

Idyll gris

United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 12 to 21 days.

Desserts

Apple and walnut meringue tart

Cheeses

Estrella La Peral

Spain. Asturias.
Pasteurized cow's milk blue cheese.
Ripening : 4 to 8 weeks.

Desserts

Peach marquise

Frozen peach dessert.

Shellfish and Seafood

Spiny lobster Thermidor medallion

Spiny Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.

Sheep and Goats

Roasted leg of lamb with thyme and black olives

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Others

Chop suey

Meat (beef, pork or chicken) or shrimps cooked with vegetables (celery, cabbage, bean sprouts) bound with a starch-thickened sauce.
Usually served with rice.

Mushrooms, Vegetables, Pasta and Rice

Penne pasta in Arrabbiata sauce

Arrabiata sauce: tomato sauce simmered with garlic, pepper, fresh parsley or basil and sprinkled with grated pecorino romano.

Beef

Chateaubriand with béarnaise sauce

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini with garlic and parsley

Game birds

Quails with figs in parchment

Veal

Roast veal chop

Shellfish and Seafood

Oysters and lemon

Sheep and Goats

Abbacchio cacciatore

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Desserts

Almond mirlitons

Shellfish and Seafood

Oysters with green sauce

Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.

Eggs

Scallop omelette

Cold starters

Seafood terrine