All dishes:

Beef

Grilled beef with herbs

Shellfish and Seafood

Lobster salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Sea fish

John Dory with zucchini in parchment

Game birds

Roasted pheasant

Warm starters

Langoustine puff pastry

Appetizers

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.

Offal and tripe

Marseille pieds paquets

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Sea fish

Turbot soufflé with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Shellfish and Seafood

Blanquette of bay scallop blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

Game animals

Haunch of venison with poivrade sauce

Haunch : leg.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Freshwater fish

Pike with parsley

Desserts

Merveilles

France. Nouvelle-Aquitaine. Italy. Aosta Valley. Switzerland. Romandy.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and Armagnac and covered with sugar or honey.

Salads

Tuna and tomato salad

Eggs

Cep omelette

Sheep and Goats

Lamb with mashed potato

Desserts

Raspberry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Shellfish and Seafood

Marinated scallops in olive oil and lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Mushrooms, Vegetables, Pasta and Rice

Vegetable macédoine with mayonnaise

Main meals

Jambalaya

United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.

Cold starters

Shrimp-stuffed avocado

Main meals

Moules frites

Main meals

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.

Sheep and Goats

Grilled lamb chops with Pont-Neuf potatoes and spices

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Desserts

Pear pie