All dishes:

Pizza, Quiche, Tart and Pie

Mushroom pie

Desserts

Strawberries with sugar

Sea fish

Sautéed tuna with onion and tomato

Sea fish

Pavé of salmon with morels

Salads

Mesclun with black truffle

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

Pork

Pork filet mignon with chorizo

Game birds

Roast quail with cherries and Sichuan pepper

Cheeses

Bleu du Queyras

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue cheese made from whole raw cow’s milk with a natural rind.
Ripening : 1 month minimum.

Sea fish

Catalan anchovies

Sea fish

Roasted sea bream

Freshwater fish

Pike with parsley

Salads

Lobster and smoked salmon salad

Offal and tripe

Veal kidney with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Langoustine tartare with mango

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Desserts

Apricot clafoutis

Sheep and Goats

Grilled lamb

Poultry

Squab with black truffle

Pizza, Quiche, Tart and Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

Pork

Lomo en adobo

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

Sea fish

Hake fillet with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Pizza, Quiche, Tart and Pie

Cheese pie

Pork

Ham with cream sauce

Cream sauce : béchamel sauce with cream.
Served hot.

Poultry

Duck breast with vineyard peaches

Main meals

Venison hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.