All dishes:

Salads

Tabbouleh

Eggs

La mère Poulard omelette

Soufflé omelette cooked over a wood fire.

Desserts

Pink praline tart

Desserts

Praline

Mixture of caramelized and crushed almonds and hazelnuts.

Desserts

Chocolate praline hazelnut mousse

Sea fish

Bouillabaisse

Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

Sea fish

Raw salmon with asparagus

Main meals

Shrimp jambalaya

United States. Louisiana. New Orleans.
Kind of paella with shrimp, rice and spicy.

Sauces

Melted butter sauce

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Smoked salmon rolls with cottage cheese

Sea fish

Salmon with beurre blanc sauce

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

Desserts

Walnut ricotta

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Sheep and Goats

Pistache Saint-Gaudinoise

France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.

Desserts

Passion fruit soufflé

Veal

Veal filet mignon with chanterelles

Sheep and Goats

Leg of lamb with provençal herbs

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Others

Lamb hamburger

Poultry

Steamed duck foie gras

Served cold.

Sea fish

Grilled red sea bream

Veal

Veal roast with morels

Desserts

Pumpkin tart

Poultry

Chicken supreme with curry sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.

Desserts

Apricot ramekin