All dishes:

Poultry

Roast duck

Shellfish and Seafood

Shrimp gratin

Mushrooms, Vegetables, Pasta and Rice

Creamy mushrooms

Shellfish and Seafood

Sautéed scallops with olive oil

Sauces

Mint sauce

Mint sauce : vinegar with sugar and chopped mint leaves.

Poultry

Chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Main meals

Cabbage potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Poultry

Squab with duck foie gras and black truffle in puff pastry

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with seafood

Main meals

Reblochonnade

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

Desserts

Fig and walnut tart

Poultry

Chicken fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Shellfish and Seafood

Spicy grilled shrimp

Desserts

Chestnut fritters

Sea fish

Raw salmon with asparagus

Sea fish

Raw salmon with dill

Cooked meats

Head cheese

Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.

Veal

Veal with morels

Sauces

Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Shellfish and Seafood

Lobster fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Consommé and Soup

Oyster and langoustine soup

Sea fish

Marinated salmon with ginger

Shellfish and Seafood

Tellines with garlic

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.

Shellfish and Seafood

Moules marinière

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.