All dishes:

Others

Grilled cheese

Grilled slices of cheese between slices of bread, with butter.

Consommé and Soup

Oyster and langoustine soup

Sheep and Goats

Roasted leg of lamb

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Sheep and Goats

Stew of lamb

Navarin : stew.

Desserts

Pound cake

Shellfish and Seafood

Tellines mariniere with herbs

Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Cooked meats

Rillettes du Mans

Offal and tripe

Abignades

Goose tripe and blood cooked.
Served on fried breath with goose fat.

Veal

Veal tenderloin with mushrooms

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.

Poultry

Chicken supreme with chanterelle

Shellfish and Seafood

Vanilla poached prawns

Salads

Chicken liver salad with balsamic vinegar

Desserts

Pear charlotte with caramel custard

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Beef

Grilled Chateaubriand

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.

Shellfish and Seafood

Scallops with a julienne of vegetable

Julienne : vegetables cut into batons.

Mushrooms, Vegetables, Pasta and Rice

French beans

Cheeses

Boulette de Cambrai

France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Ripening : 3 to 6 weeks.

Sheep and Goats

Leg of lamb with flageolets beans

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Beef

Hanger steak with shallots

Desserts

Pineapple crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Cheeses

Bleu du Queyras

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue-veined cow's milk cheese with mould on the rind.

Fruits

Lychee

Poultry

Roast duck with forestiere sauce

Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.

Sea fish

Cod with hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.