Here's some from Chefs de France Nov '07:
Casserole of escargots (snails) from Burgundy baked in parsley and garlic butter
The classic onion soup topped with Gruyere cheese
Lobster bisque
Tartare of raw salmon lightly smoked with cucumber dill and honey mustard sauce
Seared tuna (rare) sliced and served with olives and caper sauce, fresh greens and shoestring fries
Grilled salmon served on a potato pancake with red pepper sauce
Sauteed scallops and black tiger shirmp served with spinach flan and sorrel sauce
Roasted breast of duck and leg confit, french green beans and sweet potato, spicy honey sauce
Crepes filled with cinnamon apple, vanilla ice cream and apple caramel sauce
Strawberry cake with red berry sauce and sorbet
Chocolate tart with berries and coconut, praline sauce with chocolate ice cream