All dishes:

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomatoes

Mushrooms, Vegetables, Pasta and Rice

Creamy mushrooms

Desserts

Molten chocolate cake and orange peel

Pork

Roasted pork spare ribs

Sea fish

Grilled sardines with rosemary

Desserts

Apple turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Sea fish

Steamed salmon

Condiments

Rosemary

Beef

Beef tenderloin with morel cream sauce

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

Shellfish and Seafood

Oysters with green sauce

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

Shellfish and Seafood

Bay scallop skewers

Sheep and Goats

Mutton navarin

Navarin : stew.

Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

Shellfish and Seafood

Lobster Newberg

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Cooked meats

Saucisson brioché

Sheep and Goats

Roasted lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

Beef

Sautéed rib steak

Rib steak : rib of beef with bone attached.

Sea fish

Lox

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

Beef

Grilled beef over vine shoots

Veal

Veal chop with morel mushrooms

Sheep and Goats

Lamb with beans

Sheep and Goats

Leg of lamb with tarbais beans

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Desserts

Praline bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.