All dishes:

Shellfish and Seafood

Langoustine and scallop skewers

Cheeses

Timanoix

France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.

Cheeses

Cabécou de Livernon

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Sheep and Goats

Lamb chops with persillade sauce

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

Shellfish and Seafood

Moules marinière served cold

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

Shellfish and Seafood

Roasted langoustines

Desserts

Chocolate and raspberry mousse

Sea fish

Monkfish in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Sea fish

Monkfish tail with saffron

Poultry

Stuffed wood pigeon with porcini mushrooms and duck foie gras

Sauces

Crayfish butter

Butter mixed with finely chopped crayfish meat and often seasoned.

Shellfish and Seafood

Crayfish with fresh cream

Shellfish and Seafood

Sweet and sour sauce shrimp

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Sheep and Goats

Confit shoulder of lamb

Sea fish

Gurnard with white wine

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Pizza, Quiche, Tart and Pie

Pounti

France. Occitania. Aveyron, Rouergue.
Pâté made with wheat or rye flour, containing Swiss chard, spinach, eggs, milk, bacon or sausage meat, and prunes, baked in a casserole or terrine.
Dish usually served with a salad.
Served cold.

Game animals

Haunch of venison with mushrooms

Haunch : leg.

Veal

Veal grenadine with porcini mushrooms

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Poultry

Chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Cooked meats

Andouillette in parchment

Sea fish

Grilled turbot with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

Cheeses

Provolone piccante

Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with kid rennet.
Ripening : 16 months minimum.

Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.

Sheep and Goats

Baron of lamb with blueberry

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.