All dishes:

Freshwater fish

Pike quenelles

Sea fish

Sea bass in parchment

Desserts

White fruit dessert

Game birds

Wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Mushrooms, Vegetables, Pasta and Rice

Camembert potato gratin

Sauces

Snail butter

Butter with garlic, shallot and parsley.

Shellfish and Seafood

Lentil and mussel cream soup

Game birds

Roast quail with figs

Desserts

Raspberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Desserts

Passion fruit mousse with gingerbread

Cheeses

Gnocchi gratin with gorgonzola dolce

Poultry

Duck ham

Mushrooms, Vegetables, Pasta and Rice

Stuffed cucumber with cottage cheese and tuna

Cooked meats

Lyon style cochonnaille

Cochonnailles : charcuterie.

Desserts

Apple crêpe

Others

Croque-monsieur

Grilled ham and cheese sandwich.

Sheep and Goats

Herb-crusted rack of lamb

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

Desserts

Alsatian-style apple tart

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

Warm starters

Langoustine raviole with flat leaf parsley

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

Desserts

Black fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Cooked meats

Jambon noir de Bigorre

Desserts

Dessert with candied fruits

Cheeses

Fresh goat cheese with garlic and herbs