All dishes:

Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Sheep and Goats

Provençal lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Shellfish and Seafood

Grilled scallops

Sea fish

Fried whiting

Poultry

Duck breast with prunes

Cheeses

Quadrello di Bufala

Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo milk with a pale pink to oatmeal washed rind.

Poultry

Supreme of fattened chicken stuffed with black truffle and pommes mousseline

Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms with taramasalata

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.

Salads

Herring salad

Cold starters

Seafood with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Desserts

Strawberry and rhubard meringue tart

Warm starters

Spinach and ricotta pie

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Beef

Beef tenderloin with mushrooms

Mushrooms, Vegetables, Pasta and Rice

Asparagus gratin

Poultry

Duck salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Spiced apple tart

Desserts

Apple pudding

Poultry

Duck stew

Shellfish and Seafood

Tellines mariniere with herbs

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Salads

Autumn salad

Mixed salad with seasonal vegetables : beetroot, mushroom, cabbage, lettuce, walnut, potato, dried fruits…

Desserts

Chocolate and raspberry tart

Poultry

Roasted capon with black truffle and porcini mushrooms

Sea fish

Sea bream 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.

Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).