All dishes:

Main meals

Cassoulet of Castelnaudary

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and a stalk of celery.

Cheeses

Danish blue

Denmark.
Blue cheese made from pasteurized whole cow's milk.
Ripening : 2 to 3 months.

Main meals

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

Main meals

Lamb tajine with prunes

Tajine : stew of vegetables, fish or meat.

Consommé and Soup

Cantal cheese gratin soup

Poultry

Roasted duck with green olives

Desserts

Osterlammele

France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.

Main meals

Langoustine sushi

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

Pizza, Quiche, Tart and Pie

Mushroom quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Desserts

Liège waffle

Waffle with pearl sugar and a layer of liquid caramel, often flavored with cinnamon or vanilla.
It can be served with chocolate, creams, or fruit.

Cold starters

Cold meat platter

Game animals

Roasted haunch of venison

Haunch : leg.

Game birds

Roast woodcock

Desserts

Roasted pear with honey

Main meals

Couscous and lamb meatballs salad

Salads

Crayfish salad with vinaigrette

Sheep and Goats

Lamb with basil

Poultry

Poultry with Comté sauce

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Poultry

Roasted duck with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Desserts

Orangettes

Candied orange peel coated in dark chocolate.

Poultry

Duck stew

Desserts

Chocolate charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Poultry

Roasted young turkey with chestnuts

Sheep and Goats

Leg of lamb en croûte

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