All dishes:

Shellfish and Seafood

Scallop gratin

Appetizers

Anchovy butter

Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Sea fish

Sea bass with herbes de Provence in a beurre blanc sauce

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

Cooked meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Sea fish

Smoked salmon pancake

Galette : savory crepe.

Desserts

Crema catalana with black truffle

Others

Mauricette

France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.

Sea fish

Sea bass tartare

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

Cooked meats

Pork liver pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.
Served cold or at room temperature.

Poultry

Roasted duckling with peaches

Duckling : young duck.

Desserts

Cherry tart

Sauces

Caper sauce

Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.

Sauces

Ketchup

Sauce based on tomato sauce, vinegar and sugar.

Desserts

Rice pudding with grape

Veal

Veal medallion with mushrooms

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Salads

Artichoke salad

Game birds

Young partridge in parchment

Young Partridge : under 8 months old.

Desserts

Pear clafoutis

Shellfish and Seafood

Scallops steamed with seaweed

Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

Cold starters

Black radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Cheeses

Calvander

United States. North Carolina.Pressed and cooked cheese made from cow's milk.