All dishes:

Sheep and Goats

Roasted leg of lamb and spring garnish

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…

Sea fish

Halibut and salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Desserts

Lemon fruitcake

Sheep and Goats

Roasted kid goat

Shellfish and Seafood

Squid skewers and leek fondue

Poultry

Poultry quenelles

Shellfish and Seafood

Bay scallops cassolette porcini mushrooms

Cassolette : individual container for presenting a dish.

Cheeses

Camisard

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind wrapped in a thin slice of bacon, can be heated in the oven or in a pan.
Dish usually served with a green salad.

Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.

Mushrooms, Vegetables, Pasta and Rice

White Asparagus with maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Pizza, Quiche, Tart and Pie

Salmon pie

Veal

Roasted veal shank

Pork

Pork roast with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Warm starters

Langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Sea fish

Tuna in escabeche

Escabeche : marinade made with oil and vinegar (or lemon juice).

Pizza, Quiche, Tart and Pie

Pizza alla puttanesca

Pizza made with anchovies, capers, olives, and bell peppers.

Sauces

Tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Desserts

Brioche french toast with caramelized apples

Poultry

Young guinea fowl with morels

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.

Others

Beef pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Sea fish

Steamed salmon

Game animals

Wild boar stew

Desserts

Raspberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.