All dishes:

Fruits

Roasted and salted almonds

Beef

Chili con carne

Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).

Sea fish

Sole fillets with dieppoise sauce

Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.

Sea fish

Stuffed sea bass filets façon bourgeoise

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

Cheeses

Rove des garrigues

France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti bolognese

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Salads

Herring salad

Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

Cooked meats

Roasted andouille de Guéméné with apple compote and white wine sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.

Pork

Braised pork chop

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

Desserts

Apricot blancmange

Blanc-manger : sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

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.

Appetizers

Smoked salmon toast

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.

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.

Shellfish and Seafood

Grilled prawns with spices

Pork

Pork roast with red cabbage

Poultry

Duck foie gras with porcini mushrooms

Served cold.

Desserts

Blancmange

Sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Main meals

Tuna sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Sheep and Goats

Roasted rack of lamb with thyme and ratatouille

Sauces

Marchand de vin butter

Butter mixed with shallots cooked in wine with lemon and parsley.

Sea fish

Sète-style bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Cheeses

Camembert affiné au cidre

Camembert soaked for fifteen days in Norman cider.