All dishes:

Sea fish

Grilled tuna

Cheeses

Cabécou de Livernon

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Beef

Beef tenderloin with bone marrow

Shellfish and Seafood

Sautéed langoustine with chanterelle

Cold starters

Crab aspic with herbs

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.

Warm starters

Salmon puff pastry with a julienne of vegetables

Julienne : vegetables cut into batons.

Desserts

Black fruit tart

Pizza, Quiche, Tart and Pie

Sicilian pizza

Pizza made with anchovies, onion, tomato, herbs, and cheeses (Caciocavallo and Tomme).

Desserts

Gâteau basque with rhum-flavoured pastry cream

Basque Country.
Cake filled with almond or rum and vanilla pastry cream.

Sea fish

Baked smoked haddock in cream sauce

Cold starters

Pike mousse with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Rabbit

Rabbit with mushrooms

Shellfish and Seafood

Scallops with tarragon

Cheeses

Vendôme bleu

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind.

Pizza, Quiche, Tart and Pie

Pissaladiere

Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.

Sheep and Goats

Lamb chops with herbs

Desserts

Croquembouche

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns

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.

Pork

Grilled marinated pork chop

Marinated pork with garlic, oregano, paprika, and salt.

Desserts

Eggs in snow with pink pralines

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Veal

Veal grenadine with morel cream sauce

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Mushrooms, Vegetables, Pasta and Rice

Blinis with caviar and cream

Appetizers

Duck confit croquettes

Desserts

Pears cassolette with white wine

Cassolette : individual container for presenting a dish.