All dishes:

Offal and tripe

Venetian calf’s liver

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.

Pork

Sautéed black pudding

Desserts

Pineapple with kirsch sirup

Sea fish

Cod in parchment

Sheep and Goats

Lamb noisette with garlic cream

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Garlic cream : sauce made with cream and cooked garlic.

Appetizers

Vegetable samosa

Samosa : triangular pastry filled with spiced vegetables (carrot, onion, peas, potato, etc) and spices (coriander, turmeric, chili), with thin, golden and crispy dough.

Shellfish and Seafood

Mussels in cream sauce

Cream sauce : béchamel sauce with cream.

Game animals

Doe fillet with lingonberries

Mushrooms, Vegetables, Pasta and Rice

Spinach and ricotta lasagna

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Poultry

Poultry quenelles

Sauces

Marchand de vin butter

Butter mixed with shallots cooked in wine with lemon and parsley.

Sheep and Goats

Roasted leg of lamb with spring vegetables

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.

Cold starters

Smoked salmon aspic with Champagne

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Fruits

Nectarine

Freshwater fish

Pike-perch quenelles with beurre blanc sauce

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

Sea fish

Marinated red sea bream

Desserts

Pear bavarian creram and apple coulis

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Cheeses

Gaperon

France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.

Desserts

Cherries flambéed in kirsch

Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.

Rabbit

Confit rabbit with rosemary

Beef

Pastrami

Smoked salted beef, sliced thinly.

Cheeses

Bossons macérés

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône.
Cheese made in a stoneware jar from leftover goat or sheep tomme, mixed with marc brandy, olive oil and white wine, all seasoned with aromatics (garlic, spices, aromatic herbs, onion, pepper, , etc).
Comes in the form of a spreadable paste on bread or potatoes.
Ripening : 2 months.

Desserts

Pineapple and mango vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Veal

Veal escalope with morel mushrooms