classic sauce made of béarnaise with meat glaze.

smoked salmon.

cut of meat or fish resulting in a piece that is longer than it is wide; generally refers to slices from the largest part of a fish.

process of aging cheese.

crab.

cooked medium rare.

giblet(s) of poultry or game fowl.

firm thick wheel of cow’s-milk cheese from the Savoie, a département in the Alps.

the acacia tree, the blossoms of which are used for making fritters; also honey made from the blossom.  

bill.