All dishes:

Game birds

Roasted quail stuffed with mushrooms

Beef

Braised beef cheek

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

Sea fish

Marinated salmon with herbs

Warm starters

Langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Sea fish

Raw salmon

Beef

Beef bourguignon with fresh pasta

Sea fish

Grilled red mullet with herbs

Freshwater fish

Pike with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Braised sea bass with fennel

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

Poultry

Duck dodine

Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.

Desserts

Rice pudding with grape

Beef

Provençal-style beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

Cheeses

Harbison

United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.

Shellfish and Seafood

Scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Ice cream and sorbets

Iced honey-glazed parfait

Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).

Cheeses

Munster

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.

Cheeses

Jeffs’ Select Gouda

United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.

Pizza, Quiche, Tart and Pie

Provençal tomato tart

Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.

Sea fish

Grilled sea bass with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Cheeses

Manchego curado

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 to 6 months.

Desserts

Strawberry gratin with rhubarb

Main meals

Lamb tajine with apricots

Tajine : stew of vegetables, fish or meat.

Sheep and Goats

Roast lamb with thyme