All dishes:

Cheeses

Brillat-Savarin with black truffle

Shellfish and Seafood

Clams with white wine, garlic and lemon

Appetizers and Amuse-bouches

Arancini al burro

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.

Pork

Cold pork roast with mayonnaise

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

Appetizers and Amuse-bouches

Munster sablé

Served as an appetizer or before dessert.

Mushrooms, Vegetables, Pasta and Rice

Sautéed green asparagus and morel mushrooms

Desserts and Sweet Courses

Raspberry tiramisu

Freshwater fish

Pike-perch roast

Sheep and Goats

Saddle of lamb in salt crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Seafish

Marinated anchovies

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Seafish

Sea bass with black truffle

Main courses

Bay scallop and shrimp raviole with paprika

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Hot Starters

goat cheese and honey puff pastry

Sauces

Marinière sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Cheeses

Brie de Meaux

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

Desserts and Sweet Courses

Cherries flambéed in kirsch

Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.

Beef

Grilled beef with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Shellfish and Seafood

Scallops a la plancha with Espelette pepper

Shellfish and Seafood

Seafood

Hot Starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.

Desserts and Sweet Courses

Baerewecke

France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.

Poultry

Roasted young guinea fowl with perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Desserts and Sweet Courses

Coffee meringue tart

Poultry

Chicken cutlets Pozharsky

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.