All dishes:

Desserts

Pear ambassadeur

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with marzipan (usually green).

Offal and tripe

Tripe

Cheeses

Smokey blue

United States. Oregon.
Semi-soft blue-veined pasteurized cow's milk cheese with a smoked rind (hazelnut shells) with a golden-brown color.
Ripening : 6 months.

Poultry

Chicken with porcini

Desserts

Apple bavarian cream

Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.

Shellfish and Seafood

Grilled lobster

Sea fish

Poached haddock and poached egg with cream

Consommé and Soup

Cantal gratin soup

Poultry

Supreme of fattened chicken

Supreme : boneless chicken breast with the flesh from the wings.

Sheep and Goats

Leg of lamb with spices

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Shellfish and Seafood

Scallops blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with goat cheese

Freshwater fish

Artic char with cream sauce

Cream sauce : Bechamel sauce with cream.

Sheep and Goats

Roast kid goat with garlic

Mushrooms, Vegetables, Pasta and Rice

Morel fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Cheeses

Comté vieux

France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 15 months minimum.

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Blue-veined cow's milk cheese.

Others

Green curry

Thai speciality.
Complex combinations of spices or herbs (green chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, coriander root, red turmeric, roasted cilantro (coriander) and cumin seeds, white peppercorns, shrimp paste and salt) with coconut milk, palm sugar and fish sauce.

Desserts

Apricot financier

Beef

Bordeaux style rib steak with cep mushrooms

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

Appetizers

Hot rillettes on canapé

Sheep and Goats

Lamb with thyme

Shellfish and Seafood

Lobster Thermidor

Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.

Poultry

Roast duck with pears