All dishes:

Pork

Diots with cabbage

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

Poultry

Ostrich steak with orange sauce

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

Cooked meats

Pâté de campagne with black pepper

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.

Veal

Amourettes with morel mushrooms and potatoes

Amourettes : fritters of animals testicules.

Beef

Roasted rib steak

Rib steak : rib of beef with bone attached.

Desserts

Apple charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Cheeses

Tomme de brebis Corse

France. Corsica.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 3 to 12 months.

Desserts

Apricot tarte Tatin

Desserts

Meringue Apricots

Desserts

Dacquoise

France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.
Serve cold.

Cheeses

Villageois blanc

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Desserts

Pineapple mousse

Shellfish and Seafood

Crayfish gratin with curry sauce

Curry sauce : velouté curry and cream.

Sea fish

Salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Desserts

Raspberry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Poultry

Stuffed capon with morel msuhrooms and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Veal

Provençal veal paupiettes

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Poultry

Bresse chicken with morel sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Eggs

Cloud eggs

Beaten egg white with egg yolk and grated cheese.

Sea fish

Sea bass with porcini mushrooms

Desserts

Apricot gratin

Beef

Sautéed rump steak and herbs butter

Cheeses

Dirt lover

United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.