All dishes:

Warm starters

Bay scallop puff pastry

Cold starters

Meatloaf

Mixture of minced meat (lamb, beef, pork, veal, etc) with milk, breadcrumbs, onion, egg and spices, baked in the oven or in a pot and usually rectangular in shape.
Served cold, warm or hot.

Offal and tripe

Veal sweetbreads cassolette with mustard

Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.

Pork

Pork filet mignon with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Shellfish and Seafood

Bay scallop carpaccio with black truffle oil

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

Salads

Smoked duck breast salad

Ice cream and sorbets

Mandarin and passion fruit trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Desserts

Extra dark chocolate

Served hot.

Cheeses

Kachkéis

Luxembourg.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

Sea fish

Grilled cod

Desserts

Eton mess

United Kingdom.
Dessert made with strawberries, meringue, and cream.

Sheep and Goats

Roasted shoulder of lamb with olives

Shellfish and Seafood

Lobster à la parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Beef

Tournedos Rossini and mashed potato with black truffle

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Beef

Oxtail with lentils

Sheep and Goats

Leg of lamb confit with sweet garlic

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Veal

Roasted provençal rack of veal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cooked meats

Hare pâté with mushrooms

Served cold or at room temperature.

Cold starters

Melons balls

Sea fish

Roast golden sea bream

Main meals

Monkfish curry

Rabbit

Rabbit a la provençale

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Offal and tripe

Veal sweetbreads with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.