All dishes:

Cheeses

Fresh goat cheese with herbs

Pizza, Quiche, Tart and Pie

Chaource cheese soufflé tart

Sheep and Goats

Roast saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Sheep and Goats

Grilled lamb

Sea fish

Turbot soufflé with Nantua sauce

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

Beef

Grilled rib steak and grenailles potatoes

Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Offal and tripe

Roast veal kidney with horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Freshwater fish

Pike and leek purée with beurre blanc sauce

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

Cooked meats

Saucisson de Lyon

Desserts

Raspberry zabaione

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

Rabbit

Jugged rabbit

Main meals

Monkfish tajine with confit lemon

Tajine : stew of vegetables, fish or meat.

Appetizers

Anchovy breadsticks

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

Salads

Duck gizzard salad with raspberry vinegar

Cheeses

Trappe de Timadeuc

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.

Desserts

Caramel bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Main meals

Scallop sushi

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

Others

Croque-madame

Grilled ham and cheese sandwich with fried egg or poached egg on top.

Sea fish

Fresh anchovies marinated in white wine

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Pizza, Quiche, Tart and Pie

Tomato quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Sea fish

Grilled sea bass fillets with almonds

Desserts

Twelfth night cake

Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.

Appetizers

Gougères with Maroilles

Gougères stuffed with Maroilles cheese.