All dishes:

Desserts

Whippet cookie

Dry biscuit topped with dome-shaped marshmallow, all coated in chocolate.
Sometimes, you find a fruit jelly between the marshmallow and the biscuit.

Main meals

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Pizza, Quiche, Tart and Pie

Bay scallop and seafood tart with leek fondue

Poultry

Chicken skewers

Sheep and Goats

Rack of lamb with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Game birds

Roasted wood pigeon with dried fruit

Cooked meats

Jambon noir de Bigorre

Sea fish

Provençal hake

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cheeses

Bethmale de chèvre

France. Occitania. Ariège.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind orange-colored.
Ripening : 4 months.

Poultry

Galette with chicken and mushrooms

Galette : savory crepe.

Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Sheep and Goats

Roast baron of lamb with herbs

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

Pork

Sweet and sour pork

Chine. Canton.
Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.

Sauces

Red butter sauce

Red butter sauce : shallots and red wine with butter.

Desserts

Peach bourdaloue

Peach and frangipane pie sprinkled with crushed macarons.

Poultry

Sautéed duck foie gras with black truffle

Served hot.

Sea fish

Sea bass tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Cold starters

Sea bass carpaccio with dill

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Sheep and Goats

Mutton with sauce

Sheep and Goats

Leg of lamb with garlic cream

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Garlic cream : sauce made with cream and cooked garlic.

Desserts

Chocolate pastry

Sea fish

Sea bream with chanterelles

Desserts

Chocolate dacquoise

Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.