All dishes:

Desserts

Pear charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Poultry

Roasted duck with cherries

Freshwater fish

Pike quenelles with sauce homardine

Sauce homardine : Lobster bisque with cream.

Desserts

Pear ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with pear, and topped with a layer of marzipan (typically green).

Consommé and Soup

Chowder

France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or on slices of bread (toasted or not).

Cold starters

Salmon sashimi

Sashimi : thin slices of raw fish or shellfish.

Desserts

Chocolate bavarian cream

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

Shellfish and Seafood

Blanquette of bay scallop blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Poultry

Duck confit salad

Desserts

Orange crema catalana

Cheeses

Comté

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.

Sea fish

Pickled herring

Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream

Sauces

Curry sauce

Curry sauce : velouté curry and cream.

Beef

Roasted rib steak with red wine sauce

Rib steak : rib of beef with bone attached.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Appetizers

Parmesan breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Poultry

Pigeon with peas

Shellfish and Seafood

Clams

Desserts

Napoléon cake

Russia.
Variety of mille-feuille.

Pizza, Quiche, Tart and Pie

Parmesan shortbreads

Game birds

Roasted mallard

Poultry

Cold fried chicken with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Shellfish and Seafood

Scallop carpaccio with black truffle oil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Strawberry yogurt ice cream

Desserts

Roasted pineapple with caramel