All dishes:

Pizza, Quiche, Tart and Pie

Fougasse with Gruyère and bacon

Shortcrust filling with eggs and cream mixed with bacon.

Main meals

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.

Others

Frog legs with garlic butter

Garlic butter : butter with garlic.

Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

Cold starters

Oyster tartare

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

Cold starters

Zucchini and smoked salmon terrine

Served cold.

Shellfish and Seafood

Scallops with white truffle cream sauce

Sheep and Goats

Lamb with blueberries

Desserts

Strawberries and cream

Mushrooms, Vegetables, Pasta and Rice

Beef cannelloni

Minced beef or pork hash.

Pizza, Quiche, Tart and Pie

Fouée with rillauds

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Hot bread roll stuffed with rillauds.

Main meals

Seafood gumbo

United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.

Desserts

Chocolate and hazelnut cheesecake

Sheep and Goats

Grilled lamb skewers

Mushrooms, Vegetables, Pasta and Rice

Shrimp risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Sheep and Goats

Braised lamb chops with rosemary

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Duck ham

Eggs

Oeufs en meurette

France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.

Sheep and Goats

Grilled lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Exotic fruit dessert

Salads

Bay scallop salad with vinegar

Sheep and Goats

Marinated lamb with porcini mushrooms

Pizza, Quiche, Tart and Pie

Pissaladiere

Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.