All dishes:

Desserts

Mandarin bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Desserts

Calisson

France. Provence-Alpes-Côte d’Azur.
Mixture of candied melon and almond powder with an egg glaze, set on a sheet of unleavened bread.
One of the 13 traditional desserts of Provençal Christmas.

Desserts

Chocolate tart

Consommé and Soup

Frog legs velouté

Velouté  : soup with cream and egg yolk added.

Consommé and Soup

Watermelon gazpacho

Gaspacho : soup made from blended raw vegetables and served cold.

Pork

Filet mignon with pineapple

Sea fish

Citrus gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

Freshwater fish

Roasted pike with white wine sauce

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Game animals

Marinated venison in red wine

Poultry

Guinea fowl and wild mushrooms

Forest mushrooms : wild mushrooms (morel, chanterelle, porcini) sauteed in butter and steamed with fried bacon.

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Desserts

Cherry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Sauces

Walnut sauce

Walnut sauce : sauce with chopped walnuts mixed with olive oil and fresh cream, cayenne pepper, salt and vinegar.

Pork

Knuckle of pork with lentils

Sea fish

Monkfish in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Sheep and Goats

Black truffle stuffed saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Desserts

French toast with pears

Beef

Beef tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Sea fish

Capon in a salt crust

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

Sheep and Goats

Grilled lamb chops with thyme

Shellfish and Seafood

Boudin of bay scallops

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants

Cheeses

Asiago pressato

Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.

Appetizers

Duck foie gras canapé