All dishes:

Desserts

Red wine fruit soup

Sheep and Goats

Braised leg of lamb with herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Pizza, Quiche, Tart and Pie

Parmesan shortbreads

Main meals

Pike-perch matelote with pinot noir

Matelote : red wine reduction with fish stock and mushrooms.

Shellfish and Seafood

Lobster with linden butter

Linden butter sauce : creamed linden infusion, reduced, then buttered.

Veal

Sauteed veal with mushrooms

Sea fish

Halibut fillets with parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Desserts

Chocolate

Desserts

Brownie with caramel cream

Cooked meats

Lyon style cochonnaille

Cochonnailles : charcuterie.

Cold starters

Avocado with vinaigrette

Shellfish and Seafood

Steamed scallops

Appetizers

Anchovy breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Salads

Salade périgourdine

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.

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.

Main meals

Lamb tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Others

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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.

Poultry

Stuffed capon with black truffle and porcini mushrooms

Main meals

Curry pork loin

Pork

Boudin blanc

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

Rabbit

Rabbit with prunes

Beef

Braised beef

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Caillou du Rhône

France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.