All dishes:

Sea fish

Pickled mackerel in white wine

Cheeses

Parmigiano Reggiano with balsamic vinegar

Sea fish

John Dory fillets in puff pastry

Desserts

Baked apples

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes salad with smoked salmon and dill

Mushrooms, Vegetables, Pasta and Rice

Shrimp risotto

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

Poultry

Roasted poultry with mushrooms

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Sea fish

Cod with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo

Italy. United States.
Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Poultry

Casseroled guinea fowl

Beef

Braised beef

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

Desserts

Apple and rhubarb 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.

Desserts

Chestnut mousse

Game birds

Mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Desserts

Pineapple sable

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

Shellfish and Seafood

Steamed mussels with beer

Desserts

Fontainebleau with raspberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Pizza, Quiche, Tart and Pie

Aligot tart

Tart with aligot and ham.

Cheeses

Fresh goat cheese with herbs

Shellfish and Seafood

Mussels remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Sea fish

Smoked haddock

Salads

Lyonnaise salad

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.

Shellfish and Seafood

Scallops and black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Cold starters

Melons balls