All dishes:

Poultry

Geline with cream and morels

Geline : chicken from Touraine.

Shellfish and Seafood

Lobster medallion en Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Mushrooms, Vegetables, Pasta and Rice

Polenta

Sea fish

Coulibiac

Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.

Desserts

Damson pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Shellfish and Seafood

Lobster gratin cassolette

Cassolette : individual container for presenting a dish.

Desserts

Condé pear

Vanilla rice pudding cake topped with pears in syrup.

Sheep and Goats

Lamb with basil

Salads

Mesclun

Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with seafood

Mushrooms, Vegetables, Pasta and Rice

Morel and horn of plenty fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Pork

Apricot pork

Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.

Desserts

Mirabelle plum tart

Shellfish and Seafood

Flat oysters

Beef

Beef Stroganov

Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).

Sea fish

Salmon and tuna ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Sea fish

Sea bream with beurre blanc sauce

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

Sea fish

Sole fillets with mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Sea fish

Marinated herring dieppoise

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Sauces

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

Main meals

Veal curry

Poultry

Roasted squab with fresh figs

Sheep and Goats

Roasted provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.