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Meal families
Beef
Braised oxtail
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cured Meats
Grilled andouille de Vire
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Poultry
Duck breast with chocolate sauce
Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.
Offal and tripe
Tripous
France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.
Shellfish and Seafood
Steamed mussels with pistou
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
Poultry
Guinea fowl in chartreuse with black truffle
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.
Cured Meats
Pork liver pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.
Served cold or at room temperature.
Mushrooms, Vegetables, Pasta and Rice
Risotto
Reduction of a broth with cooked rice and one or several diverse ingredients.
Desserts and Sweet Courses
Pineapple 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.