All dishes:

Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.

Sheep and Goats

Herb-crusted lamb fillet

Poultry

Roasted duck with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Poultry

Duck confit with potatoes sautéed with garlic and parsley

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.

Beef

Entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Beef

Beef tenderloin en croûte

Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.

Sheep and Goats

Lamb with rosemary

Pizza, Quiche, Tart and Pie

Anchovy pizza

Shellfish and Seafood

Crayfish with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Pizza, Quiche, Tart and Pie

Fouée with goat cheese

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.

Warm starters

Salmon puff pastry with a julienne of vegetables

Julienne : vegetables cut into batons.

Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

Desserts

Redcurrant pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Banana and chocolate crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Desserts

Red berry gratin

Desserts

Strawberries with cream

Sea fish

Smoked salmon in parchment

Sheep and Goats

Knuckle of lamb with thyme

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

Poultry

Roasted duckling

Duckling : young duck.

Pork

Pork leg slice with mojette beans

Leg slice : thick, round slice cut crosswise from the shank.
Mojette beans : white beans from Vendée.

Desserts

Chocolate and walnut meringue tart

Sea fish

Cod with hollandaise sauce

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