All dishes:

Shellfish and Seafood

Langoustine cassolette with cream sauce

Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.

Pork

Boudin blanc with apples

Boudin blanc : white sausage made of white meat with milk instead of blood.

Cheeses

Aged cheese

Mushrooms, Vegetables, Pasta and Rice

Chinese noodles

Pasta cooked in a broth (herbal, chicken, etc).

Desserts

Banana fritters

Desserts

Chocolate praline dome cake

Milk chocolate dome filled with praline mousse.

Sauces

Remoulade sauce

Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

Veal

Fricandeau of veal

Fricandeau : thin slice of veal larded and braised or pan-fried.

Sea fish

Salmon in parchment

Main meals

Tablier de sapeur

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.

Cold starters

Duck foie gras aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Salads

Tuna Nicoise salad

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

Cold starters

Sautéed goose foie gras escalope with figs

Cheeses

Chevrotin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft-ripened goat's milk cheese with a washed rind.

Cold starters

Bottarga toast

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Sea fish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

Salads

Crayfish tail salad

Poultry

Roasted duck with green pepper

Sheep and Goats

Sautéed lamb with savory

Desserts

Red berry vacherin

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

Cheeses

Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.

Cold starters

Smoked fish platter

Pizza, Quiche, Tart and Pie

Maroilles cheese tart

Shellfish and Seafood

Langoustines with beurre blanc sauce

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