All dishes:

Desserts

Tarte Tatin

Tart with upside-down apples caramelized in butter and sugar.

Desserts

Apple and rhubarb 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.

Cold starters

Ham aspic

Slice of ham around an egg in jelly made from a meat stock or consommé.

Poultry

Roasted duck with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Sheep and Goats

Grilled lamb

Sea fish

Salmon ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Cheeses

Gabietou

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.

Others

Shashlik

Armenia, Estonia, Georgia, Iran, Uzbekistan, Russia, Tajikistan…
Meat skewers (leg of lamb, sometimes beef or pork), aged and marinated in a flavored vinaigrette.

Pizza, Quiche, Tart and Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

Pizza, Quiche, Tart and Pie

Veal sweetbreads and morel pie

Warm starters

Goat cheese puff pastry

Appetizers

Dark chocolate sorbet

Dark chocolate : with more than 70% cocoa.

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.

Main meals

Duck pastilla with black olives

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.

Sauces

Kerkenaise sauce

Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.

Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Desserts

Red berry meringue tart

Cheeses

Queso de Mahón-Menorca artesano curado

Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, brown in color.
Ripening : 5 months minimum.

Cooked meats

Venison pâté

Served cold or at room temperature.

Desserts

Flemish waffle

Waffle filled with a mixture of light brown sugar, butter, and rum, often flavored with vanilla.

Others

Lamb pita

Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with thinly sliced lamb, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).