All dishes:

Pizza, Quiche, Tart and Pie

Fennel tart

Pork

Smoked pork shoulder

Appetizers

Stuffed piquillo peppers with cod

Desserts

Eggs in snow with raspberry

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Poultry

Roasted duck with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Freshwater fish

Trout with smoked bacon

Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).

Desserts

Pear, apple and almond 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.

Sea fish

Grilled turbot with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

Cheeses

Brie à la truffe noire

France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.

Cooked meats

Lorraine paté with garden salad

France. Grand Est. Meurthe-et-Moselle. Baccarat.
Puff pastry filled with pork neck and veal knuckle marinated in wine (white, rosé, or red) with shallots, bay leaf, parsley, and thyme.
Served hot.

Desserts

Plum tart

Poultry

Spit-roasted squab

Cold starters

Stuffed avocado with prawn

Desserts

Fiadone

France. Corsica.
Cake made with brocciu, eggs, sugar and lemon zest.

Beef

Grilled beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Game birds

Roasted mallard

Desserts

Blackberry 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.

Veal

Fricandeau of veal with sorrel sauce

Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Beef

Oxtail with lentils

Game birds

Roast quail

Shellfish and Seafood

Oysters gratin with Comté cheese

Desserts

Candied pineapple sable and fresh coriander

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Appetizers

Roquefortins

Toast with Roquefort cheese mixed with walnuts and raisins.

Sheep and Goats

Leg of lamb and polenta

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