All dishes:

Game animals

Wild boar stew

Offal and tripe

Sautéed calf’s liver

Shellfish and Seafood

Tellines mariniere with thyme

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Poultry

Roasted duckling with cherries

Duckling : young duck.

Shellfish and Seafood

Tellines mariniere with herbs

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Shellfish and Seafood

Steamed scallops

Poultry

Grilled duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Game birds

Roast wood pigeon

Offal and tripe

Grilled calf’s liver

Sheep and Goats

Lamb casserole

Shellfish and Seafood

Garlic shrimp scampi

Scampi : langoustine without head.

Warm starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Pork

Cold pork

Desserts

Pear meringue cake

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.

Sheep and Goats

Baron of lamb with porcini mushrooms

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Poultry

Chicken supreme with black truffle mashed potatoes

Poultry supreme : all the white meat from the breast and wings of poultry.

Sea fish

Sardinade

Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.

Sauces

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

Sea fish

Pavé of salmon with morels

Desserts

Pièce montée

Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.

Sea fish

Rioja-style cod

Cod stew served with a sauce made from roasted red peppers and tomatoes.

Cheeses

Gubbeen

Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.

Sea fish

Turbot with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.