All dishes:

Shellfish and Seafood

Bay scallops with porcini mushrooms

Beef

Beef tongue with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Mushrooms, Vegetables, Pasta and Rice

Lamb’s lettuce salad

Sheep and Goats

Roasted lamb chops

Cheeses

Brie de Melun

France. Île-de-France. Seine-et-Marne. Melun.
Soft-ripened cow's milk cheese with a bloomy rind.

Beef

Hachis parmentier

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Cold starters

Rillettes of mackerel

Poultry

Spit roasted pigeon

Salads

Cockles salad

Sea fish

Salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Main meals

Salmon sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Sea fish

Salmon en croute

Desserts

Peaches with meringue

Baked peaches topped with meringue.

Shellfish and Seafood

Braised scallops

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Salads

Tuna and tomato salad with onion

Sea fish

Salmon aumoniere

Desserts

Coffee éclair

Beef

Smoked beef tongue

Desserts

Mocha yule log

Main meals

Tielle

France. Occitania. Hérault. Sète.
Pie filled with squid, octopus or cuttlefish mixed with a spicy tomato sauce.

Veal

Roasted veal medallion

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

Sea fish

Turbot soufflé with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Desserts

Framboisier cake

Cake made with raspberries, sponge cake and cream.