All dishes:

Seafish

Tuna fricassee

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

Miscellaneous

Sterlet caviar

Russian caviar.

Cured Meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

Seafish

Tilapia ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Shellfish and Seafood

Bay scallops a la plancha

Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Desserts and Sweet Courses

Oreillettes

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and dusted with powdered sugar.

Beef

Grilled steak

Cured Meats

Catalan cold cuts

Beef

Sautéed hanger steak

Desserts and Sweet Courses

Pear in syrup

Sauces

Cumberland sauce

United Kingdom.
Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.

Poultry

Beer chicken

Oven-baked chicken with a cream and beer sauce.

Desserts and Sweet Courses

Raspberry ganache

A blend of fresh cream, white chocolate, and raspberry coulis.

Mushrooms, Vegetables, Pasta and Rice

Grilled peppers salad

Cheeses

Pierre Robert

France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Hot Starters

Sautéed duck foie gras escalope with caramelized onion jam

Desserts and Sweet Courses

Croquembouche

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns

Appetizers and Amuse-bouches

Parma ham bruschetta

Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

Desserts and Sweet Courses

French toast with caramelized apples

Shellfish and Seafood

Lobster à la parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.