All dishes:

Sea fish

Smoked salmon mousse

Poultry

Duck a l’orange with dauphine potatoes

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Main meals

Scallop sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Sauces

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.

Sea fish

Scottish smoked salmon

Sheep and Goats

Abbacchio cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Desserts

Black fruit meringue tart

Shellfish and Seafood

Bay scallop carpaccio with lemon

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

Salads

Carrot and orange salad

Sheep and Goats

Saddle of lamb with rosemary

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Rabbit

Saddle of rabbit

Shellfish and Seafood

Spiny lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Appetizers

Lobster summer roll

Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.

Cheeses

Anabasque

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.
Ripening : 3 months minimum.

Sheep and Goats

Milk-fed lamb with herbes de Provence

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Pork

Diots with lentils

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Appetizers

Toast with Roquefort cheese butter

Freshwater fish

Eel in red wine

Eel cut into pieces and cooked in red wine.

Sea fish

Red mullet with eggplant caviar

Cold starters

Bacon cake

Salads

Walnut salad

Others

Lamb gyros

Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

Desserts

Lemon and mascarpone macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.