All dishes:

Poultry

Squab with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Poultry

Chicken with cream sauce and mushrooms

Cream sauce : béchamel sauce with cream.

Warm starters

Pear and Roquefort cheese tart

Appetizers

Fish fritters with tartare sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Appetizers

Crab cake

United States.
Choped crabmeat fritter.

Mushrooms, Vegetables, Pasta and Rice

Salmon lasagna

Desserts

Croquant

Croquant : almond biscuit.

Cold starters

Salmon rillettes

Offal and tripe

Sautéed veal sweetbreads with chanterelle

Game animals

Roasted doe fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Others

Sterlet caviar

Russian caviar.

Desserts

Apple strudel

Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.

Poultry

Roast duck breast with honey

Poultry

Guinea fowl salmis with cabbage

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

Shellfish and Seafood

Bay scallop carpaccio with a lemon sauce

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.

Sea fish

Braised sea bass with fennel

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

Mushrooms, Vegetables, Pasta and Rice

Scallop risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Consommé and Soup

Fish a la nage with saffron

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Sauces

Garlic butter

Garlic butter : butter with garlic.

Others

Snails in the Burgundy style

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

Shellfish and Seafood

Shrimp with Nantua sauce

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

Sheep and Goats

Marinated leg of lamb with red wine

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

Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Roasted sea bass with fennel