All dishes:

Desserts

French toast with pears

Veal

Sauteed veal with carrots

Sea fish

Lumpfish roe

Desserts

Chocolate and red berries charlotte

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

Sea fish

Salmon carpaccio with lime

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

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Shellfish and Seafood

Lobster Bellevue

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Mushrooms, Vegetables, Pasta and Rice

Shakshouka

Maghreb.
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usualy seasoned with cumin, paprika, and harissa.

Desserts

Pineapple fritters

Sea fish

Hake with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Main meals

Couscous and lamb meatballs salad

Offal and tripe

Calf’s liver with balsamic vinegar

Cold starters

Crab mayonnaise salad

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

Beef

Beef tongue with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Game birds

Grilled quail with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Shellfish and Seafood

Scallop tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Shellfish and Seafood

Bay scallops cassolette porcini mushrooms

Cassolette : individual container for presenting a dish.

Main meals

Stoemp and sausage

Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

Appetizers

Roquefort cheese toast

Sea fish

Marinated salmon with ginger

Appetizers

Shrimp and lemon juice

Cooked meats

Grilled pork tenderloin

Cold starters

Seafood paté

Served cold.

Ice cream and sorbets

Mandarin sorbet