All dishes:

Eggs

Scrambled eggs with porcini mushrooms

Cheeses

Rigotte de Condrieu

France. Auvergne-Rhône-Alpes. Loire.
Soft-ripened cheese made from goat's milk with a natural rind colored with annatto.

Shellfish and Seafood

Crayfish a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Salads

Endive salad

Cheeses

Caprice des Dieux

France.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Sea fish

Cotriade

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.

Poultry

Green curry chicken

Thailand.
Green curry : complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.

Freshwater fish

Trout with meunière sauce

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

Desserts

Warm citrus fruit tart

Mushrooms, Vegetables, Pasta and Rice

Cream of green asparagus soup with morel mushrooms

Shellfish and Seafood

Scallops breton style

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

Offal and tripe

Pork kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Veal

Provençal veal paupiettes

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Desserts

Calisson

France. Provence-Alpes-Côte d’Azur.
Mixture of candied melon and almond powder with an egg glaze, set on a sheet of unleavened bread.
One of the 13 traditional desserts of Provençal Christmas.

Beef

White grape beef stew

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

Offal and tripe

Veal sweetbreads with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Cheeses

Saint-André

France. Normandy. Orne.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Others

Sautéed frog legs with garlic and basil

Cooked meats

Sabodet

Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.

Warm starters

Lobster puff pastry

Sea fish

Salmon with hollandaise sauce

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

Desserts

Banana and chocolate crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Main meals

Sushi

Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Cold starters

Shrimp canapé