All dishes:

Freshwater fish

Gefilte fish

Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.

Warm starters

Langoustine raviole with flat leaf parsley

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Shellfish and Seafood

Lobster claws in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Mushrooms, Vegetables, Pasta and Rice

Potato croquettes with duck confit

Croquette with chopped duck confit and mashed potatoes or white sauce.

Cheeses

St. Albans

United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.

Shellfish and Seafood

Scallops with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Sea fish

Marinated salmon with herbs

Sea fish

Roasted sea bass with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

Beef

Beef tenderloin with porcini mushrooms

Poultry

Chicken supreme with pineapple

Poultry supreme : all the white meat from the breast and wings of poultry.

Shellfish and Seafood

Scallops gratin with saffron

Sheep and Goats

Roasted saddle of lamb in herbs crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Sheep and Goats

Braised lamb shank

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Madeleines

Veal

Sauteed veal with mushrooms

Main meals

Cassoulet of Toulouse

Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrots, onions and tomatoes.

Desserts

Chocolate truffles

Cooked meats

Figatellu

France. Corsica.
Fresh sausage made primarily of pork meat and liver with garlic.

Appetizers

Olives stuffed with bell pepper

Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

Poultry

Roasted capon with chestnuts

Cheeses

Le bleu 1924

France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.

Desserts

Pink praline tart