All dishes:

Pork

Pork filet mignon with acacia honey

Shellfish and Seafood

Crayfish gratin with Nantua sauce

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

Shellfish and Seafood

Marinated scallops with lime

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

Poultry

Salmi of duckling

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

Sea fish

Brill in parchment

Offal and tripe

Veal sweetbreads with black truffle

Desserts

Sablé

Cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Veal

Veal medallion with vin jaune

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Beef

Grisons dried beef

Switzerland. Graubünden.
Beef salted with spices and herbs then dried.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants

Desserts

Raspberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Salads

Warm goat cheese salad

Cooked meats

Pheasant pâté

Served cold or at room temperature.

Cheeses

Banon with honey

Mushrooms, Vegetables, Pasta and Rice

Masoor dal

India.
Spiced soup, stew or sauce made with lentils.

Sheep and Goats

Roasted kid goat with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

Mushrooms, Vegetables, Pasta and Rice

Yangzhou fried rice

Game birds

Thrushes cassolette with black olive

Cassolette : individual container for presenting a dish.

Sea fish

Salmon in parchment with beurre blanc sauce

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

Sheep and Goats

Rack of lamb with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Pizza, Quiche, Tart and Pie

Young wild boar pie

Desserts

Redcurrant meringue tart

Sheep and Goats

Roast lamb with apricot

Sheep and Goats

Roast Pauillac lamb with new garlic

Lamb under 11 weeks and between 11 and 15 kilos.