All dishes:

Beef

Grilled flank steak and french fries

Desserts

Hazelnut bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Poultry

Ostrich steak with orange sauce

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

Ice cream and sorbets

Gingerbread ice cream

Cheeses

Cheddar

United Kingdom (Cheddar, Somerset).
Pressed and uncooked cheese made from cow's milk.
The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).
Ripening : 3 to 24 months.

Poultry

Chicken with cream sauce and button mushrooms

Cream sauce : béchamel sauce with cream.

Sea fish

Sautéed sea bass

Poultry

Supreme of fattened chicken stuffed with black truffle and pommes mousseline

Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.

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.

Sheep and Goats

Champvallon style lamb chops

Champvallon : baked between two layers of potatoes with poultry broth.

Desserts

Praline hazelnut macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Condiments

Saffron

Shellfish and Seafood

Scallops with lemon zest

Sea fish

Sea bream with candied lemon

Shellfish and Seafood

Roasted spiny lobster 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.

Poultry

Duck aiguillette with cherry

Aiguillette : thin slice cut lengthwise from a poultry breast.

Sea fish

Sea bass with black truffle

Sheep and Goats

Roast knuckle of lamb

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

Sea fish

Roasted sea bass with beurre blanc sauce

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

Freshwater fish

Trout tartare and green asparagus

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

Cold starters

Confit tomatoes

French cooking technique where tomatoes are slow-cooked at low temperature in olive oil with herbs (often garlic, thyme, and sometimes sugar) to concentrate the flavors.
Used as a garnish in Mediterranean cuisine.

Cheeses

Ashbrook

United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 3 months.

Poultry

Coq au vin

Wine stewed chicken.