All dishes:

Sea fish

John Dory with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Sheep and Goats

Roasted leg of lamb with parsley sauce

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Parsley sauce : parsley, lemon juice and olive oil or butter.

Sea fish

Suquet de peix

Fish stew with potatoes.

Cold starters

Marbled duck foie gras with almonds

Sauces

Mole

Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.

Mushrooms, Vegetables, Pasta and Rice

Mashed potato

Cheeses

Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.

Sea fish

Salmon tartare with herb vinaigrette

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

Shellfish and Seafood

Squid stewed in their ink

Warm starters

Cheese puff pastry

Appetizers

Salmon caviar toast

Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

Cold starters

Crab pâté

Served cold.

Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

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

Eggs

Omelette cake

Desserts

Peaches with meringue

Baked peaches topped with meringue.

Poultry

Duck foie gras with black truffle

Served cold.

Offal and tripe

Pork kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Desserts

Fruit tart

Offal and tripe

Veal sweetbread mille-feuille with morels

Main meals

Monkfish tajine with confit lemon

Tajine : stew of vegetables, fish or meat.

Game animals

Roasted haunch of wild boar

Haunch : leg.

Shellfish and Seafood

Spiny lobster with fresh cream

Desserts

Exotic fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.