All dishes:

Cooked meats

Suckling pig in jelly

Cold starters

Confit tomatoes

French cooking technique where tomatoes are slow-cooked at low temperature in olive oil with herbs (often garlic, thyme, and sometimes sugar) to concentrate the flavors.
Used as a garnish in Mediterranean cuisine.

Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

Sheep and Goats

Roasted saddle of lamb with herbs

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

Pizza, Quiche, Tart and Pie

Pâté gaumais

Belgium.
Pork pie with meat marinated in wine or vinegar, spiced with herbs and aromatic seasonings.
Served hot or cold.

Freshwater fish

Supreme of pike-perch with beurre blanc sauce

Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Eggs

Cheese omelette with ham

Omelette with grated cheese and ham.

Pizza, Quiche, Tart and Pie

Neapolitan pizza

Pizza made with garlic, basil, Mozzarella di Bufala Campana, oregano, tomato, olive oil, and sea salt.

Sauces

Supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Desserts

Cadet Mathieu

France. Auvergne-Rhône-Alpes.
Apple and cream pie surrounded by golden egg-washed shortcrust pastry, filled with a cream made of flour, egg yolks, milk, sugar, apple slices, and vanilla.

Appetizers

Devils on horseback

Game birds

Roast wood pigeon with porcini mushrooms

Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes

Others

Yakitori

Skewers made with beef, mushrooms, chicken wings and quail eggs, cheese-stuffed pork, chicken, etc., served with salt or teriyaki sauce.

Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.

Main meals

Jambalaya a la provençale

France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.

Veal

Provençal veal tendron

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

Shellfish and Seafood

Langoustines with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cheeses

Ossau-Iraty and black cherries jam

Poultry

Roasted duck with figs

Fruits

Dried fruits

Desserts

Spiced cherry soup with calisson ice cream

Sea fish

Hake with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Sheep and Goats

Braised lamb chops

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