All dishes:

Appetizers

Onion breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Poultry

Squab with black truffle

Mushrooms, Vegetables, Pasta and Rice

Blinis with salmon and shirred eggs

Sea fish

Sole fillets with mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Cold starters

Blinis with taramasalata

Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.

Appetizers

Shrimp and lemon juice

Main meals

Ravioles du Dauphiné in black truffle broth

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Beef

Roasted rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

Desserts

Caramelized pear mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Shellfish and Seafood

Oysters with shallots and vinegar

Poultry

Fattened chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Beef

Charolais beef fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Main meals

Paella

Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.

Shellfish and Seafood

Lobster turban civet with spring garnish

Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…

Desserts

Chocolate pavé

Chocolate cake cut into cubes.

Cold starters

Guinea-fowl pâté

Served cold.

Warm starters

Goat cheese aumoniere

Game animals

Bordeaux style wild boar

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

Cheeses

Wrangeback

Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.

Sheep and Goats

Roasted shoulder of lamb with shallot confit

Poultry

Peking duck

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Cheeses

Boursin

France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.

Sauces

Red butter sauce

Red butter sauce : shallots and red wine with butter.