All dishes:

Cooked meats

Rillettes du Mans

Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Sea fish

Salmon carpaccio with herbs

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

Poultry

Roasted duck with figs

Sheep and Goats

Spit-roasted shoulder of lamb

Desserts

Madeleines

Desserts

Caramelized apricots with a hint of rosemary

Shellfish and Seafood

Sauteed squid with garlic and parsley

Freshwater fish

Grilled pike-perch

Main meals

Monkfish curry

Cheeses

Aged sheep cheese

Desserts

Baerewecke

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

Shellfish and Seafood

Steamed mussels with saffron

Sea fish

Raw salmon with dill

Sheep and Goats

Milk fed lamb with polenta

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Sea fish

Raw salmon with citrus

Sheep and Goats

Catalan lamb marinade

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Cheeses

Le berger basque

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.

Beef

Pan-seared entrecote

Pizza, Quiche, Tart and Pie

Pizza alla puttanesca

Pizza made with anchovies, capers, olives, and bell peppers.

Freshwater fish

Roast pike-perch

Shellfish and Seafood

Squid a la plancha

Consommé and Soup

Chicken chorba

Algeria.
Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.

Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.