All dishes:

Desserts and Sweet Courses

Chocolate Saint-Honoré

Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Sheep and Goats

Leg of lamb with provençal herbs

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

Seafish

Smoked herring and potato salad

Sheep and Goats

Milk-fed lamb with garlic cloves

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

Ice cream and sorbets

Apricot sorbet

Shellfish and Seafood

Spiny lobster with a lemon sauce

Lemon sauce : lemon, olive oil.

Desserts and Sweet Courses

Roasted peaches with almonds

Pizza, Quiche, Tart, Pie

Zwiebelkuchen

Germany. Hesse Rhineland. Palatinate.
Onion tart with diced bacon, cream and caraway seeds.

Sauces

Salmi sauce

Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.

Salads

Avocado and crab salad

Seafish

Pavé of salmon with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Beef

Spicy steak tartare

Steak tartare : minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

Mushrooms, Vegetables, Pasta and Rice

Vegetable pannequet with fresh herbs

Pannequet : crepe filled with a savory or sweet filling.

Seafish

Monkfish in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Shellfish and Seafood

Langoustines with Nantua sauce

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

Sheep and Goats

Confit shoulder of lamb with spices

Offal and tripe

Veal kidney with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Feathered game

Pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Mushrooms, Vegetables, Pasta and Rice

White truffle

Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

Desserts and Sweet Courses

Apricot mousse

Pizza, Quiche, Tart, Pie

Chicken and button mushroom pie

Cheeses

Stichelton

United Kingdom. Nottinghamshire.
Blue cheese made from whole raw cow’s milk with a natural rind.