All dishes:

Desserts

Pear in syrup

Sheep and Goats

Abbacchio cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Cheeses

Bergues

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.

Sea fish

Pepper crusted roast sea bass

Desserts

Red berry dessert

Game animals

Spit-roasted wild boar

Beef

Grilled beef over vine shoots

Beef

Roasted beef tenderloin

Desserts

Roasted apricot tart with fresh almond

Sea fish

Grilled turbot

Beef

Grilled beef over vine shoots

Desserts

Exotic fruit meringue tart

Consommé and Soup

Zurrukutuna

Basque Country.
Soup made with cod, peppers and garlic.

Cheeses

Checy

France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.

Poultry

Squab with chanterelle

Cooked meats

Rillons

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Pork belly seared and confit in fat.

Eggs

Stuffed eggs with tuna

Rabbit

Rabbit with herbs

Pork

Diots with lentils

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Shellfish and Seafood

Clam chowder

Clam soup with potatoes and onions in broth.

Beef

Boeuf à la mode

Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.

Veal

Roasted rack of veal with porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and black truffle

Cheeses

Selles-sur-Cher

France. Centre-Val de Loire. Loir-et-Cher. Selles-sur-Cher.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.
Ripening : 10 to 30 days.