All dishes:

Desserts

Praline

Mixture of caramelized and crushed almonds and hazelnuts.

Mushrooms, Vegetables, Pasta and Rice

Zucchini flan

Cooked meats

Young partridge pâté

Served cold or at room temperature.

Sea fish

Red mullet fillets

Poultry

Salt-crusted poultry

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

Freshwater fish

Pike with parsley

Poultry

Guinea fowl salmis with cabbage

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cooked meats

Woodstock pâté

Served cold or at room temperature.

Beef

Smoked beef tongue

Veal

Veal shank slice with cider

Leg slice : thick, round slice cut crosswise from the shank.

Mushrooms, Vegetables, Pasta and Rice

Mushroom fricassee

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

Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

Desserts

Cherries Jubilee

Cherries poached in a light syrup and then flambéed with kirsch.

Pork

Pork filet mignon with figs

Desserts

Red fruits in aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Desserts

Strawberry pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream, garnished with strawberries and powdered sugar.

Desserts

Banana fritters

Cheeses

Castelmagno with honey and black truffle

Shellfish and Seafood

Shrimp with Nantua sauce

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Desserts

Orange crème brûlée

Sauces

Brown sauce

Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.

Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Canelé of Bordeaux

France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

Sheep and Goats

Provençal lamb skewers

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