All dishes:

Shellfish and Seafood

Scallops cassolette with porcini mushrooms

Cassolette : individual container for presenting a dish.

Pizza, Quiche, Tart and Pie

Livarot cheese tart

Sheep and Goats

Confit lamb epigrams

Epigrams : lamb breast pieces.

Sheep and Goats

Marinated leg of lamb with red wine

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Desserts

Strawberry vacherin

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Sheep and Goats

Roast lamb with savory

Game animals

Saddle of hare with fresh cream

Cheeses

Parmigiano Reggiano with balsamic vinegar

Sea fish

Sea bass with herbes de Provence in a beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Offal and tripe

Braised veal sweetbreads

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

Fruits

Strawberry

Desserts

Damson pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sheep and Goats

Saddle of lamb with sweet garlic and basil

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Sea fish

Sea bream fillets in parchment

Poultry

Guinea fowl with paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

Desserts

Apple tart and crème brûlée

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Desserts

Profiteroles

Small choux pastry puffs filled with pastry cream or vanilla ice cream, often served with whipped cream.

Main meals

Morvandelle pote

Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.

Pork

Sainte-Menehould style pork trotters

Pork trotters slow-boiled then pan-coated and fried.
This allows them to be eaten entirely (including the bones).

Offal and tripe

Veal sweetbread terrine

Sea fish

Salmon a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Main meals

Pike-perch matelote with pinot noir

Matelote : red wine reduction with fish stock and mushrooms.

Mushrooms, Vegetables, Pasta and Rice

Saffron risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.