All dishes:

Sheep and Goats

Roast baron of lamb with spring vegetables

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.

Sauces

Mole chicken

Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).

Others

Hamburger with grilled bacon

Sea fish

Sole fillets with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Poultry

Salmi of duckling

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

Desserts

Pear dartois

Dartois : two strips of puff pastry surrounding a filling.

Sea fish

Fresh anchovies marinated in white wine

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

Pizza, Quiche, Tart and Pie

Smoked salmon pizza

Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Sukalki

Basque Country.
Beef stew with potatoes and vegetables.

Pizza, Quiche, Tart and Pie

Fennel tart

Appetizers

Smoked salmon toast with a drizzle of lemon juice

Sheep and Goats

Herb-crusted lamb fillet

Appetizers

Savory petits fours

Desserts

Plum tart

Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Desserts

Vanilla crème brûlée

Others

Beef gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Poultry

Duck with red curry

Red curry : complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.

Mushrooms, Vegetables, Pasta and Rice

Artichokes with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Cheeses

Brique du Forez

France. Auvergne-Rhône-Alpes. Loire. (Forez).
Soft-ripened cow's milk cheese with a bloomy rind.

Mushrooms, Vegetables, Pasta and Rice

Mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Others

Snails in the Burgundy style

Snails with parsley butter (butter, garlic, and parsley mixed).