All dishes:

Sea fish

Salmon with herbs

Main meals

Mushroom fondue

Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.

Veal

Lucullus veal escalope

Two veal escalopes sandwiching bacon or ham and melted cheese.

Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.

Poultry

Duck foie gras with morel mushrooms

Served cold.

Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Rhubarb tart with nougat

Mushrooms, Vegetables, Pasta and Rice

Mounassou

France. Nouvelle-Aquitaine. Corrèze.
Potato cake with cream, pork and shallots.

Cheeses

Parmigiano Reggiano vecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 18 to 24 months.

Sea fish

Agde-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Rabbit

Saddle of rabbit with herbes de Provence

Shellfish and Seafood

Scallops with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Beef

Braised beef

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Shellfish and Seafood

Crayfish a la nage with a lemon sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Lemon sauce : butter, lemon, cream and mustard.

Desserts

Rhubarb meringue tart

Shellfish and Seafood

Langoustine carpaccio

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

Consommé and Soup

Garbure

France. Nouvelle-Aquitaine. Gascony.
Cab­bage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).

Main meals

Chicken tajine with almonds and dates

Tajine : stew of vegetables, fish or meat.

Sea fish

Grilled pavé of tuna

Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Sauces

Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Sea fish

Grilled turbot with fennel and onions

Cheeses

Anabasque

United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.
Ripening : 3 months minimum.

Beef

Braised beef with carrots

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.