All dishes:

Rabbit

Rabbit cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Desserts

Strawberry trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Eggs

Mushroom and black truffle omelette

Desserts

Spiced yule log with dried and candied fruits

Mushrooms, Vegetables, Pasta and Rice

Mussel risotto

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

Pork

Grilled pork sausage

Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Sea fish

Roasted monkfish with bacon

Shellfish and Seafood

Sautéed scallops

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with seafood

Main meals

Pork colombo

France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.

Warm starters

Smoked salmon puff pastry

Desserts

Walnut pie

Cold starters

Pot-au-feu terrine

Others

Sautéed frog legs with garlic and basil

Shellfish and Seafood

Steamed mussels in white wine

Appetizers

Aperitif

Beef

Entrecote with porcini mushrooms

Cold starters

Salmon mousse

Sea fish

Grilled tuna steak with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Fruits

Blackberry

Pork

Pork cheek with cider

Veal

Grilled veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Shellfish and Seafood

Lobster fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.