All dishes:

Poultry

Salmi of pigeon and mallard

Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.

Sea fish

Halibut fillets with meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

Poultry

Pigeon with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Sheep and Goats

Herb roasted leg of lamb

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Sea fish

Sea Bream carpaccio with lemon sauce

Carpaccio : very thin slices with a dash of lemon and olive oil.
Lemon sauce: lemon, olive oil.

Cooked meats

Bayonne ham

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Desserts

Bayadere of red fruits and mascarpone mousse

Bayadère: alternating stripes of different colours.

Desserts

Roasted grapefruit

Desserts

Chestnut mousse with orange

Shellfish and Seafood

Seared scallops with lemon butter

Sheep and Goats

Stew of lamb

Navarin : stew.

Poultry

Chicken satay

Satay sauce : coconut milk and peanut butter with garlic, lime and spices (coriander, cumin and fennel).

Sea fish

Monkfish stew with red wine

Mushrooms, Vegetables, Pasta and Rice

White truffle risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

Sea fish

Sea bass and salmon tartar

Desserts

Praline hazelnut macaron

Macaron : cupcake made with two meringue cookies and a cream or ganache between them.

Mushrooms, Vegetables, Pasta and Rice

Beef cannelloni

Ground beef or pork hash.

Shellfish and Seafood

Brown shrimps

Veal

Veal with morels

Cold starters

Stuffed tomatoes with mozzarella

Sea fish

Bouillabaisse

Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.

Cheeses

Brie de Nangis

France. Brie.
Soft-ripened cow's milk cheese with white mould rind.

Poultry

Stuffed pigeon with mushrooms