All dishes:

Shellfish and Seafood

Oysters gratin with Comté cheese

Shellfish and Seafood

Scallop carpaccio

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

Sauces

Bolognese sauce

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Others

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Sheep and Goats

Lamb with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Consommé and Soup

Lobster gazpacho

Gaspacho : soup made from blended raw vegetables and served cold.

Sea fish

Cod ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Salads

Tuna salad

Tuna salad with lettuce, tomato, and vinaigrette.

Cheeses

Brique du Forez

France. Auvergne-Rhône-Alpes. Loire. (Forez).
Soft-ripened cow's milk cheese with a bloomy rind.

Main meals

Hake rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Shellfish and Seafood

Grilled lobster over vine shoots

Poultry

Guinea fowl with green olives

Beef

Sautéed rump steak and herbs butter

Sheep and Goats

Lamb casserole

Poultry

Sautéed duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Cheeses

Sheep’s milk cheese with quince jelly

Shellfish and Seafood

Oysters a l’américaine

Oysters dipped in batter, then in breadcrumbs, and fried in lard.
Served hot.

Salads

Rice and crab salad

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Desserts

Raspberry zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Shellfish and Seafood

Seafood skewers

Game birds

Roast quail with cherries and Sichuan pepper

Salads

Smoked salmon and avocado salad

Sea fish

Sole fillets in parchment