All dishes:

Sea fish

Marinated herring dieppoise

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Desserts

Cherries Jubilee

Cherries poached in a light syrup and then flambéed with kirsch.

Salads

Lobster salad with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Poultry

Souvarov-style fattened chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Beef

Rib steak in a salt crust

Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Pork

Braised pork shoulder

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Grana Padano Riserva

Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.

Appetizers

Prawn fritters

Freshwater fish

Trout with Saint George’s mushrooms in parchment

Sea fish

Monkfish skewers

Shellfish and Seafood

Grilled langoustine

Sea fish

Grilled sea bass with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Desserts

Strawberry bavarian cream

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

Sea fish

Red tuna tartare

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

Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Desserts

Pear clafoutis

Freshwater fish

Artic char with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Shellfish and Seafood

Shrimp skewers

Sheep and Goats

Leg of lamb with flageolets beans

Leg of lamb : Cut of meat consisting of the saddle and the leg.
One thigh is called Chump.

Desserts

Exotic fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Veal

Braised veal shank

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Goat camembert

Soft-ripened cheese made from goat's milk with a bloomy rind.

Shellfish and Seafood

Tellines mariniere with thyme

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Cold starters

Avocado Roquefort