All dishes:

Salads

Fattoush

Lebanese specialty : a raw vegetable salad (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
Do not serve fine wine.

Eggs

Provençal style poached eggs

Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.

Cheeses

Caillebotte

France. Brittany. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country. Poitou-Charentes. Pays de la Loire.
Cow's milk curdled with rennet.

Sheep and Goats

Lamb with eggplant

Desserts

Vanilla panna cotta

Poultry

Duckling with turnips

Duckling : young duck.

Desserts

Chocolate croquembouche

Chocolate-covered profiteroles with pastry cream or vanilla ice cream.

Sheep and Goats

Herb roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Pork

Pork trotters with white beans and black truffle

Main meals

Morvandelle pote

Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.

Poultry

Duck foie gras confit

Served on toasts as an appetizer.
Served cold.

Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants with Chavignol

Shellfish and Seafood

Grilled lobster over vine shoots

Sea fish

Grilled sea bass with anise

Main meals

Lamb-stuffed tomatoes

Desserts

Peach crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Shellfish and Seafood

Steamed scallops

Offal and tripe

Sautéed offal

Shellfish and Seafood

Grilled spiny lobster with fleur de sel

Salads

Lobster salad with citrus

Sea fish

Monkfish tail with beurre blanc sauce

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

Desserts

Roasted pineapple

Beef

Cheeseburger

Sheep and Goats

Provençal lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.