All dishes:

Pork

Roast pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

Sea fish

Roast John Dory

Others

Almas caviar

Caviar from Iran.

Cheeses

Dream weaver

United States. California.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.

Sea fish

Salmon tartare with fresh cream and chives

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with candied fruits, and topped with marzipan (typically green).

Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

Shellfish and Seafood

Bay scallops with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Game birds

Spit-roasted young partridge

Young Partridge : under 8 months old.

Beef

Braised oxtails in red wine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Cheeses

Aged brick

United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.

Cheeses

Boulette d’Avesnes

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.

Game birds

Quail salmis

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

Sea fish

Turbot with black truffle

Sheep and Goats

Roasted shoulder of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Salads

Langoustines salad with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Poultry

Sautéed duck foie gras with apples

Served hot.

Sea fish

Blanquette of monkfish

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Pork

Pineapple pork roast

Main meals

Pigeon pastilla with white truffle

Desserts

Chocolate croquembouche

Chocolate-covered profiteroles with pastry cream or vanilla ice cream.

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.

Mushrooms, Vegetables, Pasta and Rice

Seafood pasta

Cheeses

Saint-Jorge Patrão

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.