All dishes:

Beef

Bordeaux style entrecote with porcini mushrooms

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

Shellfish and Seafood

Lobster with linden butter sauce

Linden butter sauce : creamed linden infusion, reduced, then buttered.

Sea fish

Fried smelt

Salads

Langoustines salad with sesame oil

Desserts

Rhubarb meringue compote

Cooked meats

Cold buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Beef

Crying tiger

Thailand.
Thin slices of marinated beef, grilled or seared, served with a spicy chili and tamarind sauce, accompanied by sticky rice (the sauce would be strong enough to make you cry).

Desserts

Strawberry miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Cooked meats

Pork rinds

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Poultry

Chicken skewers

Cooked meats

Smoked ham

Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.

Cold starters

Avocado mousse with smoked salmon

Shellfish and Seafood

Garlic shrimp scampi

Scampi : langoustine without head.

Freshwater fish

Poached trout in white wine

Cheeses

Port Salut

France. Pays de la Loire. Mayenne.
Pressed and uncooked cheese made from pasteurized cow's milk.

Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

Beef

Hachis parmentier

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Appetizers

Goat cheese and smoked salmon toast

Desserts

Pear bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Cheeses

Goat cheese marinated in white wine

Dry goat cheese soaked in white wine.

Desserts

Whippet cookie

Dry biscuit topped with dome-shaped marshmallow, all coated in chocolate.
Sometimes, you find a fruit jelly between the marshmallow and the biscuit.