All dishes:

Desserts

Fig pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Pizza, Quiche, Tart and Pie

Vegetable tart

Shellfish and Seafood

Crayfish and Nantua sauce

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

Sea fish

Roasted sea bass with verbena

Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Poultry

Goose foie gras au torchon

Goose foie gras rolled and cooked in a cloth.
Served cold.

Sheep and Goats

Lamb irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Cheeses

Pierre Robert

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

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with meat

Game birds

Woodstock of salmis

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

Poultry

Young turkey with Champagne sauce

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Sheep and Goats

Leg of lamb confit with spices

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Ostrich steak with orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Beef

Grilled beef with mushrooms

Desserts

Mendiants

Mendiants : chocolate disk garnished with candied fruits and dried fruits (originally almonds, figs, hazelnuts, raisins)

Salads

Museau vinaigrette

Pressed and sliced head cheese, served with a vinaigrette and accompanied by pickles, shallots or pearl onions.

Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

Poultry

Sautéed duck foie gras with gingerbread

Served hot.

Sea fish

Salmon in parchment

Main meals

Sushi

Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Poultry

Provençal pigeon

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

Salads

Smoked fish and spinach salad

Sheep and Goats

Roasted saddle of lamb with potatoes

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

Pork

Parsley ham

Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).