All dishes:

Offal and tripe

Veal sweetbreads with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Shellfish and Seafood

Scallops gratin

Others

Club sandwich

Triple-decker toasted sandwich, often cut into quarters or halves and held together with a toothpick, made with turkey or chicken breast, crispy bacon, lettuce leaves, tomato slices, and mayonnaise.

Offal and tripe

Sautéed calf’s liver

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with coriander

Shellfish and Seafood

Langoustines with beurre blanc sauce

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

Shellfish and Seafood

Seafood in cream sauce

Sauces

Horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

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.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Poultry

Duck manchon confit with sauteed potatoes

Rabbit

Young rabbit with Champagne sauce

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

Cheeses

Cheese curds

Canada. United States.
Cheddar-type cow's milk cheese curds.

Beef

Entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Freshwater fish

Rainbow trout with fennel

Desserts

Quince crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Poultry

Braised Guinea fowl with figs

Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

Poultry

Chicken confit

Generally eaten hot.

Cheeses

Mascaré de Banon

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.

Desserts

Red berry bayadere with mascarpone mousse

Bayadère : alternating stripes of different colours.

Cheeses

Rigotte de Condrieu

France. Auvergne-Rhône-Alpes. Loire.
Soft-ripened cheese made from goat's milk with a natural rind colored with annatto.

Mushrooms, Vegetables, Pasta and Rice

Morel mushroom fricassee

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

Sheep and Goats

Grilled rack of lamb

Main meals

Chicken tajine with apricot

Tajine : stew of vegetables, fish or meat.