All dishes:

Condiments

Mint

Shellfish and Seafood

Roasted lobster

Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

Cold starters

Chicken aspic

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

Smoked salmon and spinach salad

Cold starters

Fish mousse

Game birds

Grilled wood pigeon à la goutte de sang with porcini raviole

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Desserts

Pineapple boat

Boat : a hollowed-out fruit or vegetable, filled and presented in the shape of a small boat.

Shellfish and Seafood

Crayfish a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Pizza, Quiche, Tart and Pie

Livarot cheese tart

Salads

Anchovy and tomato salad

Poultry

Duck foie gras with salt

Served cold.

Sheep and Goats

Roasted rack of lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Cold starters

Celery root remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Pizza, Quiche, Tart and Pie

Cheese pie

Sheep and Goats

Lamb navarin

Navarin : stew.

Shellfish and Seafood

Scallop carpaccio with tapenade

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Shellfish and Seafood

Ginger prawn

Poultry

Roasted goose

Main meals

Chicken colombo

France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.

Game birds

Woodstock of salmis

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

Poultry

Squab with porcini mushrooms and olives

Main meals

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.

Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.