All dishes:

Cheeses

Pérail de brebis

France. Occitania. Aveyron. Tarn.
Soft-ripened cheese made from sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.

Sauces

Curry sauce

Curry sauce : velouté curry and cream.

Consommé and Soup

Minestrone

Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).

Poultry

Salt-crusted poultry

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Sea fish

Marinated sea bass

Sea fish

Marinated salmon with dill

Poultry

Sautéed duck foie gras with roasted figs

Served hot.

Sea fish

Fried whiting

Offal and tripe

Pork kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Mushrooms, Vegetables, Pasta and Rice

Squid ink risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Eggs

Cep omelette

Sea fish

Grilled sea bass with anise

Ice cream and sorbets

Gingerbread ice cream

Beef

Orange beef

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Salads

Smoked salmon and spinach salad

Sauces

Matelote sauce

Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.

Desserts

Quince and Roquefort cheese tart

Sauces

Red butter sauce

Red butter sauce : shallots and red wine with butter.

Mushrooms, Vegetables, Pasta and Rice

Brussels sprouts gratin

Shellfish and Seafood

Sautéed prawns

Desserts

Chocolate and hazelnut tart

Main meals

Galette saucisse

France. Brittany.
Grilled pork sausage rolled in a cold buckwheat galette.

Eggs

Peasant omelette

Omelet with mushrooms, bacon, potatoes and Comté cheese.

Eggs

Aumale scrambled eggs

Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.