All dishes:

Sea fish

Darne of salmon with beurre blanc sauce

Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Quince Tarte Tatin

Salads

Tomato salad with garlic and parsley

Consommé and Soup

Gazpacho with green pepper

Gaspacho : soup made from blended raw vegetables and served cold.

Main meals

Baked Mont d’or

Baked Vacherin Mont-d'Or cheese.

Pizza, Quiche, Tart and Pie

Fennel and salmon tart

Sea fish

Sea bass tartare with seaweed

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

Cheeses

Ossau-Iraty

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.

Desserts

Passion fruit meringue tart

Sea fish

Sautéed monkfish cheeks

Cooked meats

Amiens duck pâté

Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.

Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Beef

Roasted rib steak with mushrooms

Rib steak : rib of beef with bone attached.

Main meals

Ganzeltopf

France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.

Cheeses

Brie de Meaux stuffed with pistachios

Desserts

Blueberry shortcake

United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.

Main meals

Makizushi

Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.

Shellfish and Seafood

Flambéed bay scallops

Sea fish

Roasted sea bass with basil

Cooked meats

Hare a la royale pâté

A la royale : slow-cooked with red wine and Cognac and completely deboned.
Served cold or at room temperature.

Sea fish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

Sea fish

Roasted sole with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Main meals

Langoustine sushi

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

Shellfish and Seafood

Shrimp with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.