All dishes:

Poultry

Chicken with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Cooked meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.

Desserts

Cottage cheese and sugar

Consommé and Soup

Veal goulash

Cooked meats

Rosette de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.
It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.

Shellfish and Seafood

Grilled shrimp

Desserts

Strawberry meringue cake

Game birds

Roasted pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Shellfish and Seafood

Langoustines with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Sea fish

Raw salmon with asparagus

Shellfish and Seafood

Sautéed scallops with olive oil

Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.

Sauces

Crayfish butter

Butter mixed with finely chopped crayfish meat and often seasoned.

Sea fish

Sea bream tartare with citrus

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

Beef

Rib steak with celeriac purée

Rib steak : rib of beef with bone attached.

Sheep and Goats

Roasted rack of lamb with herbs

Freshwater fish

Pike-perch fillets

Shellfish and Seafood

Bay scallop carpaccio with duck foie gras

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

Poultry

Duck foie gras with white grapes

Served cold, warm or hot.

Pizza, Quiche, Tart and Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti alle vongole

Pasta with clams and persillade sauce.

Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).

Sea fish

Skate with black butter sauce

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Desserts

Caramelized pineapple fritters