All dishes:

Cheeses

Délice de Bourgogne

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Game birds

Quail salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Rabbit

Wild rabbit stew with grilled polenta

Others

Pan bagnat

Tuna or anchovy sandwich with raw vegetables, olive oil, and hard-boiled egg slices.

Others

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Offal and tripe

Veal sweetbreads with prunes

Sea fish

Grilled turbot

Game animals

Roasted venison

Cheeses

Emmental

Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese

Appetizers

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

Desserts

Sticky toffee pudding

United Kingdom.
Sponge cake made with brown sugar and finely chopped dates, topped with caramel (brown sugar).
Served with custard, vanilla ice cream or single cream.

Warm starters

Spinach and ricotta quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Cold starters

Sainte-Maure goat cheese and walnut 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.

Game animals

Venison stew

Sheep and Goats

Grilled lamb chops with herbs

Poultry

Chicken in salt crust

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

Cheeses

Queso de Mahón-Menorca artesano curado

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, brown in color.
Ripening : 5 months minimum.

Salads

Shrimp salad

Sea fish

Sea bream with candied lemon

Cheeses

Rollot

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Soft-ripened cow's milk cheese with a washed rind.

Sea fish

Steamed sea bass with black truffle

Steam or stew : Steaming in a container closed by a lid.

Game birds

Grilled wood pigeon à la goutte de sang with porcini raviole

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Cheeses

Tomme de brebis

Pressed and uncooked cheese made from sheep's milk.

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.