All dishes:

Veal

Braised veal tenderloin

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Sea fish

Baked sea bream with Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Shellfish and Seafood

Oysters gratin

Sheep and Goats

Saddle of lamb stuffed with black truffle

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Sheep and Goats

Grilled lamb chops

Main meals

Aligot and grilled sausage

Cold starters

Stuffed avocado with crab

Sauces

Vinaigrette

Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fat (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.

Cooked meats

Rabbit rillettes

Game animals

Roast saddle of hare

Desserts

Caramel dessert

Shellfish and Seafood

Mussels in cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Pear tart with almond paste

Beef

Beef daube with raisins

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Offal and tripe

Lamb kidneys with mushrooms

Sheep and Goats

Savory grilled lamb

Sauces

Mushroom sauce

Sauce composed of a white or a brown sauce with mushrooms and other ingredients (butter, condiments, veal or poultry stock, wine, etc.).

Pork

Diots with crozets

Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
Crozets : pasta made with buckwheat flour and accompanied with Beaufort cheese strips.

Cheeses

Imokilly Regato

Ireland. Cork.
Pasteurized cow’s milk hard cheese with a natural rind.
Matured : 9-12 months.

Cheeses

Villageois

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and mould on the rind coated in culinary vegetable ash.

Pork

Roasted pork spare ribs

Sheep and Goats

Rack of lamb with herbs de Provence

Sea fish

Stuffed red mullet with fennel

Desserts

Black forest cake

Cake of German origin (Schwarzwälder Kirschtorte) based on several layers of sponge cake with cocoa, flavored with kirsch, stuffed with cherries in syrup and whipped cream between each layer, topped with whipped cream and chocolate shavings.