All dishes:

Main meals

Moules frites

Sheep and Goats

Bordeaux style lamb

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

Game animals

Spit-roasted wild boar

Pork

Pork filet mignon with peach

Poultry

Roasted goose

Desserts

Trianon

Almond cake base topped with crunchy praline and chocolate mousse.

Sheep and Goats

Lamb in a gingerbread crust

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).

Sheep and Goats

Roasted rack of lamb with herbes de Provence

Main meals

Chicken tajine with prunes

Tajine : stew of vegetables, fish or meat.

Sea fish

Catalan anchovies

Appetizers

Roquefort and gingerbread

Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Desserts

Caramelized apricot tart

Poultry

Stuffed pigeon with duck foie gras and black truffle

Pizza, Quiche, Tart and Pie

Zucchini and goat cheese tart

Salads

Green asparagus and shrimp salad

Sheep and Goats

Shoulder of lamb en croûte with broad beans

Sea fish

Sole with cream sauce

Cream sauce : béchamel sauce with cream.

Cheeses

Rebibes de L’Etivaz

Rebibes : cheese shavings.

Pork

American pork ribs

American : BBQ sauce with paprika.

Desserts

Chocolate, walnut and grape meringue tart

Mushrooms, Vegetables, Pasta and Rice

Morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Pizza, Quiche, Tart and Pie

Leek tart