All dishes:

Beef

Beef daube and mashed potato with black truffle

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

Cooked meats

Oreiller de la Belle Aurore

Terrine of different meats baked in the oven, coated in gelatin, in a pastry crust.
Served cold.

Sheep and Goats

Roasted leg of lamb and spring garnish

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…

Desserts

Chocolate and walnut meringue tart

Pizza, Quiche, Tart and Pie

Duck pithivier

Puff pastry pie filled with duck confit, duck foie gras, mushrooms, onions, and a touch of whisky.

Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

Appetizers

Black olives in brine

Poultry

Casseroled guinea fowl

Freshwater fish

Grilled trout almondine

Cold starters

Black radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Sea fish

Sautéed sea bass

Sea fish

Sea bass and salmon tartare with sorrel sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Pork

Sweet and sour pork

Chine. Canton.
Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.

Desserts

Peach pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.

Sea fish

Roasted sea bass with verbena

Poultry

Sautéed ostrich steak

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Desserts

Coconut panna cotta

Cheeses

Queso de Mahón-Menorca

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk.

Shellfish and Seafood

Lobster à la parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

Desserts

Griottines yule log

Griottines : cherries macerated in a kirsch liqueur.

Poultry

Duck 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.

Mushrooms, Vegetables, Pasta and Rice

Endive gratin