All dishes:

Poultry

Roast duckling

Duckling : young duck.

Others

Snails gratin

Poultry

Chicken nuggets

Cooked meats

Grilled andouillette

Desserts

Amandine tart

Tart with almond cream.

Cheeses

Trivium goat Cheddar

United States. Wisconsin.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 4 months.

Desserts

Peach bagatelle

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

Desserts

Apple pie

Desserts

Sugar crepe

Cold starters

Scallop shell of fish with mayonnaise

Cold dish with macedonia, cold fish (hake, salmon), mayonnaise and letttuce.

Cheeses

Anabasque

United States. Wisconsin.
Semi-soft pasteurized sheep's milk cheese with a washed rind.
Ripening : 3 months minimum.

Game birds

Quails with cherry

Shellfish and Seafood

Lobster with melted butter

Lobster served with melted butter with reduced lemon juice and possibly pepper or chili.

Desserts

Red fruit pudding

Sheep and Goats

Roasted rack of lamb with garlic

Desserts

Dark chocolate fondant cake with salted butter caramel

Sheep and Goats

Leg of lamb confit with sweet garlic

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

Cheeses

Caprice des Dieux

France.
Soft-ripened pasteurized cow's milk cheese with rind.

Shellfish and Seafood

Razor shell a la plancha

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Veal

Piccata milanese

Piccata: Italian cuisine. Thin slices of meat, usually chicken or beef, floured and browned, then sautéed in olive oil, served with a sauce obtained by deglazing the pan with white wine, mixed with lemon juice, butter, parsley and capers.

Sauces

Supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

Sea fish

Sea bass with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.