All dishes:

Sea fish

Norway smoked salmon

Poultry

Braised squab

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

Beef

Sautéed hanger steak

Pork

Pork filet mignon with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Chocolate cake with coffee custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Cooked meats

Jambon de Bayonne

Cooked meats

Caillette

France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.

Shellfish and Seafood

Bay scallops and clams cassolette with curry

Cassolette : individual container for presenting a dish.

Sheep and Goats

Roasted milk-fed lamb with savory

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Mushrooms, Vegetables, Pasta and Rice

Sautéed mushrooms

Poultry

Chicken with zucchini

Cold starters

Crab cocktail

Crab and egg salad with cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Main meals

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.

Cheeses

French gruyère

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.
Pressed and cooked cheese made from raw cow's milk containing holes ranging in size from a pea to a cherry.
Ripening : 4 months minimum.

Beef

Bordeaux style rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Desserts

Chestnut mousse

Shellfish and Seafood

Scallop tartare with citrus

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

Sea fish

Sea bass with lemongrass

Sea fish

Sea bream with candied lemon

Cold starters

Fish aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Desserts

Candied rhubarb and strawberry

Game animals

Roasted venison with lingonberries

Appetizers

Munster sablé

Served as an appetizer or before dessert.

Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).