All dishes:

Cooked meats

Country style terrine and onion confit

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

Main meals

Cold piperade

Cold starters

Provençal 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.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.

Shellfish and Seafood

Scallops gratin

Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Sea fish

Roasted sea bass with verbena

Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

Cooked meats

Trush pâté

Served cold or at room temperature.

Warm starters

Sautéed duck foie gras escalope with porcini mushrooms

Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

Poultry

Sautéed duck foie gras with fresh figs

Served hot.

Sea fish

Sea bass with herbes de Provence in a beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Beef

Grilled entrecote with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sea fish

Halibut crudo

Italy.
Crudo : a raw fish or seafood dish, usually simply seasoned with a mix of citrus (lime, lemon, grapefruit…) and olive oil, salt, citrus juice (lemon, lime), and vinegar.

Game animals

Venison stew with potatoes

Poultry

Spit roasted chicken

Offal and tripe

Sautéed veal sweetbreads in butter

Desserts

Coffee sponge cake

Game animals

Roasted doe fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Desserts

Apple and walnut 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

Melon with Macvin du Jura

Main meals

Moules frites

Game birds

Larded quail

To lard : to insert small pieces of bacon or cured ham into meat.

Beef

Roast beef tournedos

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