All dishes:

Offal and tripe

Lamb kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Grilled scallops

Desserts

Pomme d’amour

France.
Apple coated with a hard red caramel and held at the end of a stick.

Desserts

Strawberry soup and vanilla ice cream

Shellfish and Seafood

Scallops and black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Appetizers

Anchovy breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Cooked meats

Rosette de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.
It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Cold starters

Cold meat platter

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Sauces

Choron sauce

Choron sauce : béarnaise sauce with tomato.

Sea fish

Monkfish in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Desserts

Red berry soup

Offal and tripe

Veal sweetbreads cassolette with mustard

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

Desserts

Milk chocolate with hazelnuts and caramel

Poultry

Chicken with black olives

Cheeses

Saint-Jorge Patrão

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

Cheeses

Aged sheep cheese

Beef

Oxtail with lentils

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Sheep and Goats

Confit shoulder of lamb

Sauces

Pesto sauce

Italy. Liguria.
Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.