All dishes:

Desserts

Cherry and cocoa clafoutis

Poultry

Salt cured duck breast

Desserts

Florentins

Very thin, crispy biscuit made with a thin layer of chocolate topped with a mixture of almonds, fresh cream, candied orange peel, and honey.

Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Poultry

Duckling with blackcurrant berries

Duckling : young duck.

Main meals

Fondue normande

Fondue made with soft cheese without rind (Camembert, Livarot, Pont-l’Évêque…) with Calvados, cream or milk, and shallot.

Sheep and Goats

Roasted shoulder of lamb 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.

Cold starters

Sardine paté

Served cold.

Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

Pork

Pork roast with prunes

Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

Poultry

Roasted squab with spices

Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Desserts

Strawberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sea fish

Sea bass fillets whith cream sauce

Cream sauce : béchamel sauce with cream.

Offal and tripe

Veal sweetbreads with morels

Sea fish

Roasted turbot with black truffles and cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Gefilte fish

Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.

Poultry

Blanquette of chicken

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Cooked meats

Pork rinds

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Desserts

Poached pear and gingerbread

Sheep and Goats

Roasted pistachio-crusted rack of lamb

Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

Pizza, Quiche, Tart and Pie

Fouace angevine

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.