All dishes:

Cooked meats

Rillauds

France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.

Sea fish

Sea bass with caviar

Beef

Beef carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Beef

Grilled entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Desserts

Chocolate and hazelnut cheesecake

Sheep and Goats

Roast Pyrenees lamb

Poultry

Supreme of guinea-fowl with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Sea fish

Provençal red sea bream

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

Shellfish and Seafood

Raw clams with lemon

Desserts

Gingerbread

Shellfish and Seafood

Blanquette of bay scallop blanquette with Noilly Prat

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.
Noilly Prat : vermouth with notes of chamomile and coriander.

Sea fish

Salmon carpaccio with lime

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Others

Hamburger

Dish originating from Germany.
Sandwich made with two buns filled with ground beef, fresh vegetables, lettuce, condiments (pickles, onion) and sauce.

Desserts

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

Sea fish

Grilled salmon steak

Poultry

Chicken with eggplant

Main meals

Vegetable curry

Base : eggplant, zucchini, potato , etc

Desserts

Apricot financier

Cooked meats

Jambon d’Auvergne

Sheep and Goats

Lamb with porcini mushrooms

Desserts

Apple strudel

Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.

Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Poultry

Coq au vin blanc

France. Grand Est. Alsace.

Pizza, Quiche, Tart and Pie

Fouée with mojette beans

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.