All dishes:

Veal

Veal chop casserole

Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Beef

Beef tenderloin with black pepper

Sea fish

Sea bass with fennel

Poultry

Braised squab

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.

Cold starters

Avocado with shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Cooked meats

Sausage en croute

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Shellfish and Seafood

Bay scallop stew with curry

Pizza, Quiche, Tart and Pie

Provençal tomato tart

Veal

Roasted veal chop and oven-baked potatoes

Cheeses

Nancy’s Hudson valley camembert

United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.
Ripening : 6 weeks minimum.

Sea fish

Pickled mackerel fillets in white wine

Beef

Bordeaux style grilled rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Desserts

Raspberry with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Appetizers

Pistade de moules

France. Occitania. Hérault. Sète.
Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.

Desserts

Chocolate croquembouche

Chocolate-covered profiteroles with pastry cream or vanilla ice cream.

Freshwater fish

Sautéed rainbow trout

Mushrooms, Vegetables, Pasta and Rice

Mushroom gratin

Poultry

Greek grilled chicken

Chicken marinated in lemon with garlic, oregano, parsley, etc
Served with Tzatziki sauce.

Game animals

Wild boar fillet with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Freshwater fish

Trout with smoked bacon

Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).

Game birds

Spit-roasted young partridge

Young Partridge : under 8 months old.