All dishes:

Shellfish and Seafood

Sautéed scallops with mousseline spinach

Sheep and Goats

Rosemary lamb with ratatouille

Shellfish and Seafood

Seafood carpaccio

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

Salads

Seafood salad

Sheep and Goats

Lamb with ratatouille

Sheep and Goats

Braised shoulder of lamb

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sea fish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Grilled spiny lobster with fresh pasta

Desserts

Warm molten chocolate cake

Sea fish

Smoked mackerel

Sauces

Bordelaise sauce

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

Desserts

Exotic fruit vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Desserts

French king cake

Round brioche with candied fruit flavored with orange blossom.

Cold starters

Langoustines and bay scallop paté

Served cold.

Cold starters

Chicken meatloaf stuffed with crayfish

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

Veal

Braised veal tendron

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Frangipane

Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.

Beef

Beef skewers

Shellfish and Seafood

Scallops cassolette with porcini mushrooms

Cassolette : individual container for presenting a dish.

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.

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

Cheeses

Off Kilter

United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

Sea fish

Monkfish in 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.