All dishes:

Sheep and Goats

Provençal-style saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sea fish

Bourride

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.

Sheep and Goats

Stuffed shoulder of lamb

Prefer a pairing based on the stuffing.

Desserts

Red berry soup

Main meals

Fish gratin

Cooked meats

Grilled andouillette with shallots skewers

Andouillette cooked with dry white wine, butter, and shallots.

Shellfish and Seafood

Scallop carpaccio with black truffle oil

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Salads

Smoked duck breast salad

Game birds

Roasted woodcock with Armagnac

Rabbit

Rabbit with thyme

Pork

Grilled marinated pork chop

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

Shellfish and Seafood

Dog cockle with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Poultry

Grilled chicken supreme

Poultry supreme : all the white meat from the breast and wings of poultry.

Shellfish and Seafood

Cockles and scallops cassolette

Cassolette : individual container for presenting a dish.

Poultry

Chicken with morels

Poultry

Catalan-style chicken

Chicken with onions, prunes, pine nuts and tomato.

Poultry

Guinea fowl salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sheep and Goats

Roasted saddle of lamb with garlic and thyme

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Poultry

Duck with red curry

Red curry : complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.

Poultry

Spatchcocked chicken with herbes de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Appetizers

Vegetable fritters

Sea fish

Pickled herring

Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream

Poultry

Roast duck breast with honey

Main meals

Shrimp curry with pineapple and coconut milk