All dishes:

Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

Veal

Veal quenelles

Offal and tripe

Sautéed offal

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Game animals

Roasted haunch of venison

Haunch : leg.

Poultry

Chicken with morels

Mushrooms, Vegetables, Pasta and Rice

Green asparagus tart

Desserts

Chocolate religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

Poultry

Pigeon with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Desserts

Flan

Flan : eggs beaten into milk and flour, baked in the oven.

Desserts

Rum baba with mirabelle plum jelly

Beef

Beef cheek in red wine

Warm starters

Provençal goat cheese puff pastry

Main meals

Fish gratin

Poultry

Bordeaux style duck confit

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Others

Jambon-fromage

France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.

Pork

Saucisse de Morteau with lentils

Beef

Orange beef

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Beef

Grilled flank steak

Sea fish

Sole fillets in parchment

Poultry

Spit-roasted squab

Beef

Beef miroton

Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.

Offal and tripe

Veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Capon in a salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.