All dishes:

Freshwater fish

Pike-perch with red butter sauce

Red butter sauce : shallots and red wine with butter.

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Desserts

Roasted peaches with almonds

Mushrooms, Vegetables, Pasta and Rice

Zucchini gratin

Pairs well with grilled shellfish, fish, or white or red meat.
Served cold, warm or hot.

Main meals

Sausage rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Desserts

Orangettes

Candied orange peel coated in dark chocolate.

Cheeses

Bleu des basques

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Blue cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 10 weeks.

Game animals

Roasted venison with sauce

Desserts

White chocolate and mandarin mousse

Poultry

Lemon chicken

Piece of chicken marinated in lemon before cooking.

Sheep and Goats

Roasted saddle of lamb with thyme

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

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Desserts

Apple tart

Desserts

Chocolate twelfth night cake

Poultry

Chicken skewers

Game birds

Roasted woodcock with wild mushrooms

Condiments

Pickles

Veal

Tête de veau with vinaigrette

Sheep and Goats

Provençal lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Pecan pie

Dish usually served with whipped cream.

Desserts

Sugar crepe

Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Offal and tripe

Roast veal kidney with horseradish sauce

Horseradish sauce : velouté with grated horseradish added.

Appetizers

Devils on horseback