All dishes:

Pizza, Quiche, Tart and Pie

Fouace angevine

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.

Others

Frog legs cassolette

Cassolette : individual container for presenting a dish.

Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

Desserts

Roasted pear with Roquefort

Shellfish and Seafood

Scallop carpaccio with lemon

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

Cold starters

Fish 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.

Warm starters

Quenelles with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Salads

Shrimp salad

Poultry

Braised duck with turnips

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

Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Cold starters

Rillettes of mackerel

Sheep and Goats

Roast lamb with herbs

Sea fish

Hake steak Provençal

Darne : cross-section of one inch in thickness, including the backbone.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Mushrooms, Vegetables, Pasta and Rice

Pickled vegetables

Vegetable pieces (carrot, chayote, lemon, cabbage, green beans, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chili), then vinegarized.

Main meals

Wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Mushrooms, Vegetables, Pasta and Rice

Sautéed mushrooms

Shellfish and Seafood

Cockles with limon

Poultry

Geline with cream and morels

Geline : chicken from Touraine.

Warm starters

Salmon puff pastry with a julienne of vegetables

Julienne : vegetables cut into batons.

Sauces

Devil sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Poultry

Squab salmis

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

Desserts

Strawberry pierogi

Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and strawberry.
Served hot or cold.

Desserts

Baerewecke

France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.

Mushrooms, Vegetables, Pasta and Rice

Pea risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.