All dishes:

Ice cream and sorbets

Pear sorbet

Sea fish

Red mullet fillets in parchment

Eggs

Oeufs en meurette

France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.

Sheep and Goats

Lamb with anchovies

Shellfish and Seafood

Warm oysters with leek fondue

Sea fish

Grilled herring with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Appetizers

Chicken croquettes

Eggs

Bacon omelette

Shellfish and Seafood

Sautéed scallops

Cheeses

Goat cheese marinated in white wine

Dry goat cheese soaked in white wine.

Freshwater fish

Pike-perch with sorrel sauce

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

Sauces

Pesto sauce

Italy. Liguria.
Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.

Offal and tripe

Grilled calf’s liver

Beef

Beef tenderloin with bone marrow

Cheeses

Fourme d’Ambert

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.

Offal and tripe

Veal kidney with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Sea fish

Sardine fritters

Shellfish and Seafood

Crayfish gratin with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Beef

Bordeaux style entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sea fish

Wing with beurre noisette

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Pizza, Quiche, Tart and Pie

Endive and scallops tart

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms

Stuffed mushrooms with ham.

Desserts

Pear and almond tart

Sea fish

Monkfish tail with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.