All dishes:

Sauces

Herb butter

Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Cooked meats

Grilled andouille

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Sea fish

Monkfish with Romesco sauce

Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.

Veal

Veal escalope with cream sauce and morels

Freshwater fish

Fried gudgeons

Desserts

Pear cake

Cheeses

Old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.

Sheep and Goats

Provençal grilled lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

Cooked meats

Andouille de Vire with cider sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Cider sauce : cider, butter, crème fraîche, shallot, and white wine.
Served hot.

Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Poultry

Chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Eggs

Omelette

For a runny omelette.

Mushrooms, Vegetables, Pasta and Rice

Boulangere potatoes

Boulangere potatoes : potatoes baked in the oven with onions in broth.

Sheep and Goats

Herb roasted leg of lamb

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

Shellfish and Seafood

Stuffed squid with rice

Pork

Pork leg with pineapple

Sea fish

Grilled salmon with herbs

Desserts

Coconut cake

Salads

Romaine lettuce with garlic croutons

Desserts

Pineapple crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Poultry

Chicken supreme with curry sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.

Desserts

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

Cooked meats

Rabbit pâté with prunes

Served cold or at room temperature.