All dishes:

Shellfish and Seafood

Lobster parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

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.

Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

Main meals

Asparagus and langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Sheep and Goats

Roasted rack of lamb with herbs

Shellfish and Seafood

Prawn aumoniere

Prawn meat cooked in filo pastry.

Cheeses

Brocciu passu

France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 21 days to 4 months maximum.

Game birds

Pheasant à la Brabançonne

Cooked meats

Dry sausage

Ice cream and sorbets

Vanilla ice cream

Sea fish

Cod in green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Cheeses

Charloe

United States. Ohio.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.

Beef

Roasted hanger steak

Beef

Bordeaux style grilled entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Cheeses

Roncal

Spain. Navarre.
Pressed and uncooked cheese made from raw sheep's milk with an ivory white or pale yellow color and a natural blue-gray rind.
Ripening : 4 months minimum.

Freshwater fish

Lavaret with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Offal and tripe

Merguez frites

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

Sea fish

Sea bream in parchment with fennel

Freshwater fish

Pike-perch fillets with cream sauce

Cream sauce : béchamel sauce with cream.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti alla puttanesca

Pasta dish made with tomatoes cooked with salted anchovies, garlic, capers, olives, and chili.

Cheeses

Gaperon

France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.

Cheeses

Castelmagno with honey and black truffle

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Salads

Marinated salmon salad