All dishes:

Desserts

Apricot and caramelized apple tart

Desserts

Apple crêpe aumoniere

Poultry

Duck aiguillette with cherry

Aiguillette : thin slice cut lengthwise from a poultry breast.

Veal

Veal chop milanesa

Milanesa : with a Parmesan breadcrumb crust.

Sea fish

Monkfish in parchment

Desserts

Orange crepe cake

Appetizers

Scallops fritters

Desserts

Peach miror glaze cake

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

Sauces

Albufera sauce

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.

Cheeses

Maasdam

Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized cow's milk with waxed rind.
Ripening : 1 to 3 months.

Sheep and Goats

Roast saddle of lamb

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

Cheeses

Tomme Trappe Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.

Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.

Desserts

Chocolate

Shellfish and Seafood

Bay scallop tartare with herbs

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

Sauces

Gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Appetizers

Poached eggs tart and Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Sheep and Goats

Provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Freshwater fish

Russian-style gudgeons

Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.

Veal

Veal escalope with tarragon

Desserts

Almond brownie

Poultry

Warm duck foie gras with apples

Others

Mauricette

France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.