All dishes:

Pizza, Quiche, Tart and Pie

Provençal tomato tart

Desserts

Salted butter caramel crêpe

Desserts

Almond meringue

Desserts

Red berry bayadere with mascarpone mousse

Bayadère : alternating stripes of different colours.

Desserts

Savarin with red berries

Savarin : kind of rum baba without raisins.

Desserts

Lemon panna cotta

Shellfish and Seafood

Crayfish a la nage with a lemon sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Lemon sauce : butter, lemon, cream and mustard.

Main meals

Chicken tajine with lemon

Mushrooms, Vegetables, Pasta and Rice

Potato blinis with bacon

Desserts

Orange crema catalana

Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Offal and tripe

Tripe

Sea fish

Grilled cod with white wine

Freshwater fish

Russian-style gudgeons

Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.

Game birds

Roasted mallard

Poultry

Duck breast with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Pork

Diots with red wine

Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.

Sauces

Americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Shellfish and Seafood

Saintonge mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Desserts

Petit four

Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.

Shellfish and Seafood

Razor shell with garlic

Shellfish and Seafood

Oysters with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Desserts

Merveilles

France. Nouvelle-Aquitaine. Italy. Aosta Valley. Switzerland. Romandy.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and Armagnac and covered with sugar or honey.