All dishes:

Feathered game

Roasted wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cured Meats

Ham hock

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

Desserts and Sweet Courses

Brussels waffle

Rectangular waffle dusted with powdered sugar and served warm.
Can be topped with whipped cream, red berries, or chocolate spread.

Cheeses

Tomme de Camargue

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Fresh cheese made from sheep's milk flavored with thyme and bay leaf powder.

Desserts and Sweet Courses

Pièce montée

Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.

Salads

Shrimp salad

Seafish

Red tuna tartare

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

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.

Salads

Caesar salad

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

Appetizers and Amuse-bouches

Prawn fritters

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with tuna

Desserts and Sweet Courses

Apple bonne femme

Baked apples on slices of bread with caramel.

Pizza, Quiche, Tart, Pie

Flamiche

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.

Main courses

Berthoud

France. Auvergne-Rhône-Alpes. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.
Served with jacket potatoes.

Desserts and Sweet Courses

Far breton with prunes

Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.

Shellfish and Seafood

Bordeaux style Bay scallops

Bordeaux : shallots, parsley and white wine.

Offal and tripe

Sautéed veal sweetbreads in butter

Furred game

Roasted haunch of wild boar

Haunch : leg.

Cheeses

Goat Cheese

Freshwater fish

Trout with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Poultry

Chicken with black olives

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

Shellfish and Seafood

Oysters with jelly

Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.

Pork

Ham with pineapple