All dishes:

Shellfish and Seafood

Grilled shrimp cocktail

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

Game birds

Flambé woodcock

Salads

Bay scallop salad

Main meals

Tielle

France. Occitania. Hérault. Sète.
Pie filled with squid, octopus or cuttlefish mixed with a spicy tomato sauce.

Cheeses

Comté

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.

Shellfish and Seafood

Provençal scallops

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

Cold starters

Lobster aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Sea fish

Zarzuela

Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato, etc
Like a paella without rice .

Sheep and Goats

Provençal grilled lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Shellfish and Seafood

Bay scallop stew with curry

Desserts

Caramelized apple puff pastry

Shellfish and Seafood

Scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Shellfish and Seafood

Bay scallop tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Pear ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with pear, and topped with a layer of marzipan (typically green).

Cheeses

Le Gruyère réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.

Game birds

Roast wood pigeon

Beef

Grilled beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Poultry

Duck breast with porcini mushrooms

Sheep and Goats

Lamb noisette and mushrooms

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Sea fish

Roast John Dory

Poultry

Duckling with blackcurrant berries

Duckling : young duck.

Pork

Lomo en adobo

Marinated pork with garlic, oregano, paprika, and salt.

Poultry

Poultry with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Shellfish and Seafood

Squid stewed in their ink with rice