All dishes:

Beef

Grilled rib steak

Rib steak : rib of beef with bone attached.

Sea fish

Turbot with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Poultry

Cold fried chicken with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Desserts

Coffee and chocolate charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

Condiments

Saffron

Cheeses

Castelmagno and hazelnuts risotto

Sea fish

Smoked salmon marinade

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

Sea fish

Grilled tuna with herbs

Eggs

Shirred eggs with cream

Salads

Scallop salad

Poultry

Fattened chicken with morels

Sea fish

Monkfish with lemon and bacon

Desserts

Coffee crème brûlée

Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

Others

Provençal style snails

Snails with aioli sauce or tomato sauce.

Cheeses

Orval

Belgium.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.

Poultry

Roasted pigeon wings

Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Desserts

Strawberries with sugar

Appetizers

Gruyère fritters

Desserts

Frozen raspberry soufflé

Served hot.

Desserts

Black and red fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.