All dishes:

Desserts

Strawberry charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Desserts

Sablé with salted butter and cherry jam

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Desserts

Candied rhubarb and strawberry

Veal

Veal filet mignon with morel mushrooms

Desserts

Savarin with whipped cream

Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.

Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts gratin

Cooked meats

Jambon de Bayonne

Cheeses

Tomme de chèvre

Pressed and uncooked cheese made from goat's milk.

Sea fish

Grilled sea bass with anise and braised fennel

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

Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Pizza, Quiche, Tart and Pie

Goat cheese tart

Shellfish and Seafood

Grilled bay scallops

Cold starters

Shrimp barquette

Game animals

Wild boar with lingonberries

Shellfish and Seafood

Razor shell a la plancha with herbs

Beef

Roasted rib steak with hot andalouse sauce

Rib steak : rib of beef with bone attached.
Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.

Desserts

Macarons

Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.

Veal

Roast veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Desserts

Raspberry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Eggs

Scallop omelette

Cheeses

L’Etivaz

Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.

Sheep and Goats

Lamb noisette in a gingerbread crust

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Sheep and Goats

Salt-crusted lamb with broad beans

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Shellfish and Seafood

Scallop carpaccio with lemon

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