All dishes:

Sea fish

Baked sea bream with Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Veal

Veal tournedos with forestière sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti bolognese

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Pork

Catalan pork cheek

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Sea fish

Sautéed tuna with onion and tomato

Condiments

Mint

Main meals

Reblochonnade

Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.

Desserts

Clafoutis

France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.

Desserts

Bitter chocolate

Desserts

Pineapple and quince meringue tart

Poultry

Roast pigeon

Cheeses

Stinking bishop

United Kingdom. Gloucestershire.
Soft-ripened cheese made from cow's milk with a perry-washed rind orange-colored.

Offal and tripe

Braised veal sweetbreads with perigourdine sauce

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Game animals

Jugged hare

Sea fish

Bordeaux style shad

Bordeaux or Bordelaise style : with shallots, parsley, and red wine.

Poultry

Roasted young turkey with chestnuts

Cooked meats

Oreiller de la Belle Aurore

Terrine of different meats baked in the oven, coated in gelatin, in a pastry crust.
Served cold.

Poultry

Duck Apicius

Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.

Poultry

Galette with chicken and mushrooms

Galette : savory crepe.

Sea fish

Cod with mousseline sauce

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Appetizers

Prawn ring

Ring : arranged in a circle.

Sheep and Goats

Lamb fillet with eggplant

Pizza, Quiche, Tart and Pie

Anchovy pizza

Sauces

Remoulade sauce

Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).