All dishes:

Sea fish

Haddock brandade

Brandade : mixture of fish and olive oil.

Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Sheep and Goats

Leg of lamb with forty cloves of garlic

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

Warm starters

Zander puff pastry

Cooked meats

Trush pâté

Served cold or at room temperature.

Sea fish

Tuna fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Poultry

Fattened chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Main meals

Hake rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Sea fish

Marinated red sea bream

Rabbit

Saddle of rabbit with herbes de Provence

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Cooked meats

Rosette de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.
It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.

Offal and tripe

Veal kidney with morels

Sea fish

Blanquette of monkfish

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Others

Shashlik

Armenia, Estonia, Georgia, Iran, Uzbekistan, Russia, Tajikistan…
Meat skewers (leg of lamb, sometimes beef or pork), aged and marinated in a flavored vinaigrette.

Sheep and Goats

Roasted kid goat with garlic

Shellfish and Seafood

Scallop fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Cheeses

Sheep’s milk cheese with quince jelly

Others

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.

Desserts

Bitter chocolate mousse with Armagnac

Mushrooms, Vegetables, Pasta and Rice

Fish sauerkraut

Sauerkraut with haddock, monkfish and salmon.

Poultry

Chicken supreme with pineapple

Poultry supreme : all the white meat from the breast and wings of poultry.

Salads

Waldorf salad

Julienned apple and celery salad with walnuts and a mayonnaise dressing.