All dishes:

Freshwater fish

Pike-perch with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Desserts

Savarin with whipped cream

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

Desserts

Chocolate cake and cofee custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Main meals

Chicken tajine with almonds and dates

Desserts

Apricot blancmange

Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.

Desserts

Vatrushka with lemon

Russia. Ukraine. Brioche cake topped with cottage cheese, sometimes flavored.

Sheep and Goats

Leg of lamb with thyme

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

Mushrooms, Vegetables, Pasta and Rice

Braised endive

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Sheep and Goats

Lamb with beans

Sauces

Shrimp butter

Butter mixed with mixed shrimp.

Desserts

Frozen cherry soufflé

Served hot.

Desserts

Praline merveilleux

Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.

Shellfish and Seafood

Scallops with orange

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

Desserts

Blackberry crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Poultry

Chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Desserts

Strawberry gratin with rhubarb

Freshwater fish

Supreme of pike-perch in a beurre blanc sauce

Suprême : fillets of fish.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.
Blue unpasteurised cow's milk cheese.

Desserts

Kirsch baba

Cold starters

Sea bass carpaccio with dill

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

Desserts

Roasted peaches with almonds

Poultry

Chicken supreme with fresh cream

Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.

Offal and tripe

Abignades

Goose tripe and blood cooked.
Served on fried breath with goose fat.