All dishes:

Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

Desserts

Apple crumble with spices

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Desserts

Preserved apricot tart

Desserts

Raspberry and morello cherry meringue cake

Desserts

Vanilla panna cotta

Desserts

Brioche french toast with caramelized apples

Main meals

Macaronade

France. Occitania. Hérault. Sète.
A mixture of pasta and meat or fish with tomato sauce.

Shellfish and Seafood

Spiny lobster medallion Thermidor

Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.

Shellfish and Seafood

Grilled spiny lobster

Rabbit

Rabbit with prunes

Offal and tripe

Veal sweetbreads in parchment

Desserts

Chocolate Fritters topped with caramel

Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Pizza, Quiche, Tart and Pie

Quiche

Shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Sea fish

Salt-crusted sea bass with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.

Sheep and Goats

Grilled lamb chops with herbes de Provence

Chops served with tomatoes and garlic cooked in oil.

Cooked meats

Lyon style cochonnaille

Cochonnailles : charcuterie.

Beef

Bordeaux style grilled rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Cheeses

Chiriboga blue

Germany. Allgäu.
Soft-ripened blue cheese made from raw cow's milk with a natural rind.
Ripening : at least 2 months.

Poultry

Chicken with satay sauce

Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).

Sheep and Goats

Leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Mushrooms, Vegetables, Pasta and Rice

Mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.