All dishes:

Shellfish and Seafood

Whelk tartare

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

Shellfish and Seafood

Grilled clams

Desserts

Fruit bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Sheep and Goats

Spit-roasted lamb with thyme

Desserts

Hazelnut cookie

Beef

Braised rib steak

Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Mushrooms, Vegetables, Pasta and Rice

White asparagus with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Desserts

Lemon and mascarpone mousse

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Desserts

Dark chocolate mousse tart

Tart shell filled with chocolate mousse.
Served cold.

Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Roasted spiny lobster

Cheeses

Brie de Meaux stuffed with pistachios

Cheeses

Stinking bishop

United Kingdom. Gloucestershire.
Soft-ripened cheese made from cow's milk with a perry-washed rind orange-colored.

Poultry

Sautéed duck with red fruits

Sea fish

Kazunoko

Japan.
Salted or dried herring roe.

Desserts

Chocolate and red berry dessert

Beef

Roast beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Poultry

Bordeaux style duck confit

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

Veal

Veal escalope with tarragon

Main meals

Sea tartiflette

Dish made with cream, potatoes, cheese, and seafood and/or fish, gratinated with cheese.

Desserts

Pineapple aumoniere

Diced pineapple cooked in filo pastry.

Desserts

Grand Marnier soufflé

Served hot.

Shellfish and Seafood

Bay scallop carpaccio with duck foie gras

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.