All dishes:

Game animals

Hare salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Pizza, Quiche, Tart and Pie

Fennel and salmon tart

Cold starters

Pepper and goat cheese terrine

Desserts

Tulip cookie with red berries

Cookie tulip : dessert shell made from a baked batter of butter, egg white, flour, and icing sugar.

Poultry

Chicken with olives

Veal

Roasted rack of veal with cream and mushrooms

Rabbit

Roast rabbit

Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

Appetizers

Anchovy butter canapé

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Desserts

Apple crêpe cake

Main meals

Bay scallop and shrimp raviole with paprika

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Mushrooms, Vegetables, Pasta and Rice

Vegetable macédoine with mayonnaise

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

Saddle of lamb in salt crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Desserts

Chocolate sponge cake and caramel ice cream

Desserts

Redcurrant vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Desserts

Flemish waffle

Waffle filled with a mixture of light brown sugar, butter, and rum, often flavored with vanilla.

Desserts

Pineapple mousse

Beef

Boeuf à la mode

Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.

Freshwater fish

Blanquette of zander

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.

Sea fish

Grilled turbot with basil

Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.

Sauces

Mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.