All dishes:

Sheep and Goats

Braised saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Beef

Beef tongue with sauce ravigote

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Desserts

Fig and walnut tart

Beef

Charolais beef pavé with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sea fish

Turbot with seafood

Sea fish

Fish dumplings

Cold starters

Spiny lobster aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Pizza, Quiche, Tart and Pie

Fougasse with Gruyère and bacon

Shortcrust filling with eggs and cream mixed with bacon.

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Consommé and Soup

Watermelon gazpacho

Gaspacho : soup made from blended raw vegetables and served cold.

Sea fish

Sea bass fillets

Main meals

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.

Shellfish and Seafood

Scallop carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cooked meats

Sac bardin

France. Auvergne-Rhône-Alpes. Loire.
Charcuterie made from the complete pork belly (intestine and stomach) with offal (heart, kidneys), meat from the head, ham and pork fat, with added red wine and seasoned and cooked in court-bouillon.
Served hot or cold.

Sheep and Goats

Lamb with rosemary

Desserts

Roasted pineapple with caramel

Desserts

Black fruit meringue tart

Shellfish and Seafood

Scallops steamed with seaweed

Beef

Beef tenderloin with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Veal

Veal medallion with vin jaune

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Warm starters

Ham puff pastry

Pizza, Quiche, Tart and Pie

Roquefort cheese tart

Appetizers

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.