All dishes:

Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Desserts

Strawberry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Shellfish and Seafood

Seafood

Pork

Roast suckling pig

Desserts

Roast grapefruit

Game birds

Roasted woodcock with wild mushrooms

Salads

Marinated chicken salad

Chicken pieces marinated in olive oil and sherry vinegar.
Served with a salad of onions, bell peppers, and tomatoes…

Mushrooms, Vegetables, Pasta and Rice

Saffron risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Shellfish and Seafood

Tellines mariniere with herbs

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Poultry

Cold fried chicken with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

Rabbit

Rabbit gibelotte with red wine

Rabbit stew with red wine.

Beef

Piece of beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Sea fish

Breaded fish fillets

Desserts

Vanilla crema catalana

Sauces

Black butter sauce

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Sea fish

Sea bass fillets

Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Main meals

Bearn piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.

Sea fish

Grilled pavé of salmon

Desserts

Brioche french toast

Desserts

Peach pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Pear meringue cake