All dishes:

Seafish

Poached pavé of salmon with hollandaise sauce

Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Poultry

Sautéed duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Condiments

Dill

Poultry

Bordeaux style duck confit

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Feathered game

Pheasant with fresh cream

Cheeses

Saint-Antoine

France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Consommés, Broths and Soups

Pork goulash

Furred game

Wild boar stew

Shellfish and Seafood

Oysters au gratin

Sauces

Garlic butter

Garlic butter : butter with garlic.

Seafish

Salt-crusted sea bass with beurre blanc sauce

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

Desserts and Sweet Courses

Lemon sponge cake

Cured Meats

Rabbit pâté with prunes

Served cold or at room temperature.

Seafish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Roasted duckling with figs

Duckling : female duck.

Seafish

Provençal hake

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

Sheep and Goats

Lamb casserole

Rabbit

Jugged rabbit

Pizza, Quiche, Tart, Pie

Munster quiche

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

Seafish

Hake with tomato sauce

Desserts and Sweet Courses

Milk chocolate with hazelnuts

Eggs

Soufflé omelette

Salads

Anchovy and tomato salad

Salads

Crayfish tail salad