All dishes:

Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallot and butter.

Sea fish

Smoked shad

Pizza, Quiche, Tart and Pie

Fouée with goat cheese

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.

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.

Sea fish

Salmon in parchment with herb sauce

Poultry

Roasted duck with peas

Salads

Mesclun

Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.

Desserts

Angel’s food cake

A type of vanilla sponge cake often served covered with red berry coulis and strawberries.

Beef

Grilled rib steak with peppercorn sauce

Rib steak : rib of beef with bone attached.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sheep and Goats

Roast Sisteron lamb

Young lamb (70 to 150 days).

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with salmon

Cheeses

Glacier blue

United States. Washington.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 75 days.

Cheeses

Manchego fresco

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 2 weeks minimum.

Cheeses

Ossau-Iraty and black cherries jam

Sea fish

Salmon with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Desserts

Carrot cake

Salads

Grilled goat crottin salad

Game animals

Venison stew with Burgundy wine

Sea fish

Sea bass with salted butter and mushrooms

Sea fish

Roasted cod

Desserts

Kouign amann

France. Brittany. Finistère. Douarnenez.
Crispy cake made with bread dough containing butter and sugar, folded in layers, like puff pastry but with fewer layers.
Served warm or hot.

Main meals

Mushroom fondue

Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.

Sauces

Chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.