All dishes:

Sheep and Goats

Braised leg of lamb with rosemary

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Pizza, Quiche, Tart and Pie

Morel mushroom pie

Mushrooms, Vegetables, Pasta and Rice

Green asparagus risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Shellfish and Seafood

Shrimp 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).

Cheeses

Coulommiers

France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.
Soft-ripened cow's milk cheese with bloomy rind.

Warm starters

Pear and Fourme d’Ambert cheese tart

Pizza, Quiche, Tart and Pie

Wild mushrooms tart

Desserts

Coconut flan

Sea fish

Grilled red mullet with an anchovy butter

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Desserts

Bitter chocolate

Shellfish and Seafood

Langoustine tartare with mango

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

Sea fish

Smoked mackerel

Consommé and Soup

Asparagus velouté

Velouté  : soup enriched with fresh cream and egg yolk.

Poultry

Guinea fowl with paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

Sea fish

Sole with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Beef

Beef daube and mashed potato with black truffle

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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.

Desserts

Walnut succès cake

Macaron filled with walnut cream.

Sheep and Goats

Roasted saddle of lamb in herbs crust

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

Desserts

Walnut caramel tart

Mushrooms, Vegetables, Pasta and Rice

Lasagna alla Bolognese

Shellfish and Seafood

Langoustine tartare with lime

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

Fruits

Orange

Desserts

Sablé with salted butter and cherry jam

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).