All dishes:

Sheep and Goats

Lamb fillet with potatoes

Appetizers

Green olives in brine

Sheep and Goats

Roasted leg of lamb with thyme and black olives

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sea fish

Sea bass and salmon tartare with sorrel sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Poultry

Braised pigeon

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Sheep and Goats

Roast baron of lamb with herbs

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Consommé and Soup

Ajoblanco

Spain. Andalusia.
Cold soup made from bread and almonds mixed with water or ice cubes, seasoned with garlic, olive oil, salt and sometimes vinegar. Served with grapes or melon.

Game birds

Roasted mallard with blackcurrant berry

Pork

Jambonneau confit

Jambonneau : small ham or boneless shank.

Freshwater fish

Fish quenelles with Nantua sauce

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

Cheeses

Zamorano

Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.

Desserts

Preserved apricot tart

Desserts

Frangipane tart

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

Beef

Chateaubriand with béarnaise sauce

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Desserts

Peach turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Desserts

Black plum meringue tart

Desserts

Pear and angelica tart

Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Beef

Beef tenderloin with duck foie gras and bordelaise sauce

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

Sauces

Cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Marinated scallops in lemon

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

Desserts

Apricot meringue tart

Shellfish and Seafood

Razor shell with garlic

Desserts

Pineapple bagatelle

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