All dishes:

Desserts

Almond pistachio baklava

Offal and tripe

Grilled calf’s liver

Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Poultry

Ostrich steak with orange sauce

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

Veal

Casseroled veal chop

Desserts

Bananas flambé

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.

Cold starters

Sea bass and red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Sea fish

Tuna fillets casserole

Shellfish and Seafood

Warm oysters with leek fondue

Poultry

Duck foie gras with spices

Served cold.

Desserts

Roasted pineapple in butter

Cooked meats

Jambon noir de Bigorre

Sea fish

Grilled sea bass with maitre d’hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Game birds

Roasted pheasant with porcini mushrooms

Sea fish

Surimi

Poultry

Guinea fowl with green olives

Poultry

Grilled duck breast with porcini mushrooms

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

Poultry

Basque-style chicken

Sea fish

Bacalao al pil pil

Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).

Fruits

Roasted and salted almonds

Sheep and Goats

Provençal-style sauteed lamb

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

Veal

Roasted rack of veal with garlic and rosemary