All dishes:

Shellfish and Seafood

Bay scallops in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Game animals

Saddle of hare with fresh cream

Game birds

Roast quail with white grapes

Sea fish

Sardine toast

Sea fish

Marinated salmon in lemon juice

Poultry

Stuffed guinea fowl with Brussels sprouts

Pizza, Quiche, Tart and Pie

Neapolitan pizza

Pizza made with garlic, basil, Mozzarella di Bufala Campana, oregano, tomato, olive oil, and sea salt.

Poultry

Duck breast with porcini mushrooms

Freshwater fish

Pike quenelles with sauce homardine

Sauce homardine : Lobster bisque with cream.

Shellfish and Seafood

Scallops with hebrs

Warm starters

Fourme d’Ambert cheese soufflé

Served hot.

Salads

Apple and walnut salad

Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.

Salads

Goat cheese and smoked salmon salad

Sheep and Goats

Baron of lamb en croute with his own juice

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Sauces

Hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Eggs

Stuffed eggs with tuna

Freshwater fish

Smoked trout medallion and leek salad

Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Desserts

Raspberry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Shellfish and Seafood

Mussels with curry sauce

Curry sauce : velouté curry and cream.

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini with garlic and parsley

Poultry

Warm duck foie gras with white grapes

Desserts

Passion fruit mousse

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.
In general, avoid serving wine with raw artichoke.