All dishes:

Sheep and Goats

Grilled lamb chops with herbes de Provence

Chops served with tomatoes and garlic cooked in oil.

Freshwater fish

Carp in beer

Mushrooms, Vegetables, Pasta and Rice

Morels with cream

Cooked meats

Mallard terrine

Served cold or at room temperature.

Desserts

Chocolate praline mousse

Pork

Pork shoulder with diable sauce

France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Poultry

Duck foie gras with velouté of red kuri squash and porcini mushrooms

Velouté  : soup with cream and egg yolk added.

Pork

Suckling pig with apple

Desserts

Peach bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Desserts

Strawberry snow

Whipped egg whites filled with cottage cheese, topped with strawberries and a fruit coulis.

Sea fish

Pavé of salmon with morels

Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

Main meals

Lobster raviole with Newburg sauce

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Poultry

Roasted duck with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Cooked meats

Ham hock

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

Cheeses

Boulette d’Avesnes

France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.

Shellfish and Seafood

Cockles with limon

Desserts

Caramel and chestnuts mousse

Cooked meats

Amiens duck pâté

Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.

Sea fish

Blanquette of salmon

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Fruits

Brasucado

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.

Sheep and Goats

Roasted milk-fed lamb with savory

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Desserts

Condé peaches

Vanilla rice pudding cake topped with peaches in syrup.

Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.