All dishes:

Cheeses

Cabécou

France. Auvergne-Rhône-Alpes. Cantal. Occitania. Aveyron, Rouergue. Lot. Tarn-et-Garonne.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Ice cream and sorbets

Candied fennel and vanilla ice cream

Main meals

Pike-perch matelote

Matelote : red wine reduction with fish stock and mushrooms.

Desserts

Sablé

Cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Desserts

Fruit blancmange

Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.

Offal and tripe

Bordeaux style lamb kidneys

Kidney cooked in red wine and topped with bordelaise sauce.

Beef

Tournedos Rossini with porcini mushrooms

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Sea fish

Grilled pavé of tuna

Offal and tripe

Veal sweetbreads with black truffle

Veal

Roasted rack of veal with cream and morels

Sea fish

Salmon roe

Warm starters

Veal sweetbread puff pastry with Saint Georges mushrooms

Main meals

Alsatian style süriruawa

Süriruawa : turnips preserved in salt.

Desserts

French toast and orange ice cream

Cold starters

Cold meat platter

Desserts

Red currant tart

Main meals

Pigeon pastilla with white truffle

Veal

Veal grenadine with mushrooms

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Mushrooms, Vegetables, Pasta and Rice

Cardoon with bone marrow

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Sheep and Goats

Braised shoulder of lamb

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

Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.

Cheeses

Roquefort with raisins

Shellfish and Seafood

Razor shell with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.