All dishes:

Poultry

Chicken with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Chocolate meringue cake topped with caramel

Shellfish and Seafood

Squid

Warm starters

Goat cheese in puff pastry with caramelized onion

Beef

Estouffade of beef

Estouffade : cooked slowly with very little liquid in a closed container.

Cold starters

Salmon tataki

Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).

Sea fish

Poached darne of salmon with hollandaise sauce

Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Game animals

Jugged hare a la royale

Civet cooked in a red wine sauce with garlic and shallot before being bound in blood.

Sauces

Garlic butter

Garlic butter : butter with garlic.

Poultry

Duck aiguillette with cherry

Aiguillette : thin strips of chicken breast.

Main meals

Cabbage potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Sheep and Goats

Leg of lamb with thyme juice

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

Cheeses

Verano

United States. Vermont.
Semi-soft raw sheep's milk cheese with natural rind.
Ripening : 2 to 6 months.

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp immersed in a salty liquid with cucumber, lemon juice, onion, pepper and chili peppers (chiltepin).

Desserts

Pear and almond tart

Cheeses

Mascaré de Banon

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Raw sheep's and goat’s milk cheese curdled in a chestnut leaf.

Desserts

Chocolate and orange marquise

Ice cream dessert with chocolate and orange.

Shellfish and Seafood

Marinated scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thinly sliced veal larded and braised.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Sheep and Goats

Grilled lamb cutlets with herbs

Poultry

Geline with chanterelle

Geline : chicken from Touraine.

Sea fish

Mediterranean style monkfish with lemon and bacon

Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.

Salads

Museau vinaigrette

Muzzle : like ham, made from the nose of a pig and served in a vinaigrette.