All dishes:

Pizza, Quiche, Tart and Pie

Pheasant pie

Offal and tripe

Braised veal sweetbreads with morels

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

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

Beef

Grape beef stew

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

Sea fish

Braised salmon

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

Salads

Autumn salad

Mixed salad with seasonal vegetables : beetroot, mushroom, cabbage, lettuce, walnut, potato, dried fruits…

Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Pizza, Quiche, Tart and Pie

Tomato quiche

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.

Main meals

Mique lotoise

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.

Shellfish and Seafood

Grilled crab

Mushrooms, Vegetables, Pasta and Rice

Shakshouka

Maghreb.
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usualy seasoned with cumin, paprika, and harissa.

Sauces

Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.

Cooked meats

Lyon-style andouillette

Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.

Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

Cheeses

Queso de Mahón-Menorca tierno

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk with white paste.
Ripening : 21 to 60 days.

Desserts

Apple tart with pastry cream

Appetizers

Goat cheese toast with honey and thyme

Desserts

Crème aux œufs

Eggs beaten with milk and sugar, baked in the oven.

Beef

Beef tenderloin en croûte

Sauces

Bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Cold starters

Tuna tataki with sesame

Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)

Freshwater fish

Trout au bleu with hollandaise sauce

Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.