All dishes:

Poultry

Roast chicken

Desserts

Raspberry bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Desserts

Pear in parchment

Cheeses

Pecorino Toscano

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 20 days minimum.

Sea fish

Sea bream in salt crust with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Desserts

French toast and vanilla ice cream

Desserts

Crème brûlée

Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.

Cooked meats

Game pâté

Served cold or at room temperature.

Desserts

Crémets d’Anjou

Egg white beaten with whipped cream and red berries.

Sea fish

Grilled sole with melted butter

Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.

Sauces

Red pepper sauce

Red pepper sauce : sauce made with crème fraîche, olive oil, onion, and red bell pepper.

Poultry

Duck foie gras with porcini mushrooms

Served cold.

Poultry

Provençal chicken

Chicken served with pan-seared tomatoes with garlic and parsley, and bread.

Pizza, Quiche, Tart and Pie

Leek pie

Shellfish and Seafood

Tellines mariniere with thyme

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Cheeses

Pecorino Toscano stagionato

Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.

Shellfish and Seafood

Mussels remoulade

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Veal

Veal shank slice with cider

Leg slice : thick, round slice cut crosswise from the shank.

Sea fish

Hake with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Main meals

Lamb tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

Desserts

Diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with candied fruit and covered with Chantilly cream topped with a candied cherry.

Poultry

Pigeon with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Desserts

Savarin with candied fruit

Savarin : kind of rum baba without raisins.

Main meals

Chicken couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.