All dishes:

Shellfish and Seafood

Fritto misto

Fried seafood and vegetables.

Pizza, Quiche, Tart and Pie

Roquefort croustade

Poultry

Guinea fowl with cream sauce

Cream sauce : béchamel sauce with cream.

Rabbit

Rabbit a la provençale

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

Cheeses

St. Albans

United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.

Poultry

Duck salmis

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

Sea fish

Grilled turbot with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

Others

Chicken gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Cheeses

Mt Tam

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Mushrooms, Vegetables, Pasta and Rice

Patatas bravas

Spain.
specialty of potatoes cut into cubes about two centimeters in size, then fried in oil with garlic and served hot with aioli (Catalonia) or a spicy tomato sauce.

Sea fish

Roasted sea bass with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

Cheeses

Acapella

United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Beef

Pan-seared entrecote

Sea fish

Smoked salmon in parchment

Desserts

Mango cheesecake

Sheep and Goats

Roasted rack of lamb with herbs

Poultry

Roasted young turkey with chestnuts

Sheep and Goats

Roasted kid goat with herbs

Sauces

Béchamel sauce

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Cooked meats

Baked ham

Main meals

Lamb tajine with ginger

Tajine : stew of vegetables, fish or meat.

Cooked meats

Duck paté with duck foie gras and black truffle

Served cold or at room temperature.

Cheeses

Le Gruyère

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.

Beef

Braised beef chuck

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.