All dishes:

Poultry

Roasted duck breast with grenaille potatoes

Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Desserts

Pear and vanilla 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.

Others

Spring rolls

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Poultry

Roast pigeon

Sheep and Goats

Saddle of lamb with pomegranate

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

Desserts

Macarons of Saint-Emilion

Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.

Cold starters

Duck foie gras mille-feuille

Salads

Crayfish salad

Desserts

Praline Napoléon cake

Russia.
Variety of praline mille-feuille.

Consommé and Soup

Pork goulash

Shellfish and Seafood

Oysters and pork crépinettes

Oysters accompanied by a piece of sausage meat.

Cold starters

Confit tomatoes

French cooking technique where tomatoes are slow-cooked at low temperature in olive oil with herbs (often garlic, thyme, and sometimes sugar) to concentrate the flavors.
Used as a garnish in Mediterranean cuisine.

Sea fish

Toro

Toro : belly of large tuna.

Main meals

Provençal wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Pork

Pork crépinettes with apple

Crépinettes : minced pork wrapped in caul fat.

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.).

Game animals

Doe roast

Cheeses

Castelrosso

Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.

Sea fish

Sautéed monkfish cheeks

Veal

Pozharsky veal cutlet

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

Main meals

Duck curry

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Pork

Black pudding with apples

Shellfish and Seafood

Bay scallop carpaccio with black truffle oil

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