All dishes:

Desserts

Fontainebleau with strawberries

Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.

Sea fish

Sea bass Nice style

Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.

Sheep and Goats

Milk-fed lamb with wild mushrooms

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Salads

Mushroom salad

Sea fish

Citrus gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

Desserts

Pithivier

Cake made with almond cream and puff pastry.

Pork

Spare-ribs

Offal and tripe

Amourettes fritters

Amourettes : fritters of animals testicules.

Beef

Oxtail with carrots

Desserts

Strawberry and raspberry Eton mess

Pizza, Quiche, Tart and Pie

Zwiebelkuchen

Germany. Hesse Rhineland. Palatinate.
Onion tart with diced bacon, cream and caraway seeds.

Desserts

Strawberry salad with mint leaf

Main meals

Lamb tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Shellfish and Seafood

Sautéed shrimp

Pork

Mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Poultry

Squab with porcini mushrooms

Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Shellfish and Seafood

Arcachon gravettes prepared Bordelaise-style

Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.

Desserts

Iced nougat with candied fruits and honey

Pork

Barbecued pork

Offal and tripe

Sautéed veal sweetbreads with chanterelle

Poultry

Spit roasted Bresse chicken

Sea fish

Hake with beurre blanc sauce

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

Sauces

Walnut sauce

Walnut sauce : sauce with chopped walnuts mixed with olive oil and fresh cream, cayenne pepper, salt and vinegar.