All dishes:

Poultry

Pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

Consommé and Soup

Pork goulash

Desserts

Apple clafoutis

Salads

Crab salad with herbs

Poultry

Duck foie gras with black truffle

Served cold.

Main meals

Tielle

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

Pork

Braised pork leg slice with potatoes

Leg slice : thick, round slice cut crosswise from the shank.

Mushrooms, Vegetables, Pasta and Rice

Provençal-style tomatoes

Parsleyed tomatoes with garlic, onions, and breadcrumbs.

Sea fish

Grilled sea bass and potatoes with black truffle

Poultry

Chicken casserole

Beef

Grilled rib steak with spring vegetables and herb butter

Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Desserts

Mirlitons de Pont-Audemer

France. Normandy. Pont-Audemer.
Crispy almond rolled biscuit filled with praline mousse and sealed at the ends with dark chocolate.

Poultry

Stuffed capon with mushrooms

Cheeses

Winnimere

United States. Vermont.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Beef

Beef carpaccio with Parmesan cheese

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

Cooked meats

Saucisson brioché with pistachio

Veal

Veal grenadine with mushrooms

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Shellfish and Seafood

Roasted lobster medallion

Cold starters

Sautéed goose foie gras escalope with spices

Desserts

Apple crumble with spices

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Warm starters

Seafood vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Desserts

Apple dartois

Dartois : two strips of puff pastry surrounding a filling.

Poultry

Duck aiguillette with blackcurrant

Aiguillette : thin slice cut lengthwise from a poultry breast.