All dishes:

Poultry

Pigeon with vegetables

Sheep and Goats

Mutton chops with bacon

English-style : with bacon.

Sea fish

Sea bass en croûte with tarragon

Sauces

Winegrower sauce

Vigneronne sauce : red wine reduction with shallots and butter.

Shellfish and Seafood

Seafood in cream sauce

Pork

Diots with cabbage

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

Salads

Tomato and Mozzarella salad

Desserts

Pineapple zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Mushrooms, Vegetables, Pasta and Rice

Blinis with smoked salmon

Poultry

Chicken with zucchini

Sheep and Goats

Mutton carbonade

France. Southern France.
Stew with red wine, onions, garlic and meat scraps.

Sheep and Goats

Rosemary lamb with ratatouille

Desserts

Walnut cake

Pork

Pork trotters with white beans and black truffle

Desserts

White chocolate and orange mousse

Cooked meats

Dry cured sausage

Desserts

Citrus mousse

Desserts

Apple omelette

Sea fish

Sea bream with saffron

Desserts

Raspberry with mascarpone

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Freshwater fish

Smoked sturgeon

Desserts

Petit four frais

Cooked meats

Woodstock pâté

Served cold or at room temperature.

Desserts

Tiramisu

Italy. Veneto.
A specialty made of Italian biscuits (Savoiardi) layered and soaked in coffee, with a mixture of whipped eggs, sugar, and mascarpone cheese, flavored with cocoa.
Tiramisu literally means "Pull me up" (towards gastronomic bliss).