All dishes:

Sheep and Goats

Lamb with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Offal and tripe

Pork kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Sheep and Goats

Braised leg of lamb with herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sauces

Albufera sauce

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Appetizers

Lobster butter canapé

Lobster butter : lobster meat with butter.

Poultry

Supreme of guinea-fowl

Poultry supreme : all the white meat from the breast and wings of poultry.

Shellfish and Seafood

Roasted langoustines with fresh cream

Cheeses

Écume De Wimereux with black truffle

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.

Desserts

Mirabelle plum bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Veal

Veal chop with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Eggs in snow with pink pralines

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Desserts

Praline 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.

Cheeses

Asiago d’allevo

Italy. Trentino-Alto Adige.Pressed and cooked cheese made from cow's milk.