All dishes:

Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Pizza, Quiche, Tart and Pie

Fresh goat cheese tart whit cherry tomato

Shellfish and Seafood

Scallops with black truffle zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Sheep and Goats

Leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sea fish

Roasted sea bass with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

Cold starters

Meatloaf

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

Sheep and Goats

Grilled lamb

Main meals

Prawn 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

Rhubarb meringue tart

Main meals

Seafood platter

Freshwater fish

Carp in beer

Desserts

Wild strawberry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Desserts

Calisson

France. Provence-Alpes-Côte d’Azur.
Mixture of candied melon and almond powder with an egg glaze, set on a sheet of unleavened bread.
One of the 13 traditional desserts of Provençal Christmas.

Sea fish

Duo of John Dory and turbot with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sheep and Goats

Lamb with beans

Shellfish and Seafood

Lobster salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Main meals

Paella valenciana

The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.

Pork

Lomo en adobo

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

Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

Main meals

Cassoulet

Desserts

Apple, walnut and raisin crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cooked meats

Jambon cru du Jura

Desserts

Fig pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.