All dishes:

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomatoes

Fruits

Apricot

Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

Desserts

Crème brûlée flavored with walnut

Sea fish

Monkfish loin with lemon

Sauces

Choron sauce

Choron sauce : béarnaise sauce with tomato.

Pork

Jambon de Paris

Desserts

Honey and walnut tart

Poultry

Gaston Gérard chicken

France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, crème fraîche, Dijon mustard, paprika and Burgundy white wine.

Cheeses

Cancoillotte

France. Bourgogne-Franche-Comté. Lorraine.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

Sea fish

Capon in a salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sheep and Goats

Grilled herbs lamb skewers

Cheeses

Buttermilk blue affinée

United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 6 months.

Fruits

Roasted chestnuts

Salads

Artichoke salad

Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

Mushrooms, Vegetables, Pasta and Rice

Meat lasagna

Desserts

Basque cake with black jam

Basque Country.
Cake filled with black cherry jam.

Desserts

Pear flan

Desserts

Chocolate crêpe

Cooked meats

Grilled pork tenderloin

Desserts

Saint-Honoré

Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Poultry

Roast chicken with french fries