All dishes:

Offal and tripe

Pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Shellfish and Seafood

Shrimp tempura

Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.
Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.

Rabbit

Saddle of rabbit with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Eggs

Poached eggs with black truffle

Ice cream and sorbets

Pear ice cream

Desserts

Red fruit salad

Offal and tripe

Veal kidney with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Desserts

Orange givrée

Orange sorbet served in an orange.

Sheep and Goats

Lamb navarin

Navarin : stew.

Desserts

Rice pudding

Cheeses

Bleu du Vercors-Sassenage

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Soft blue cheese made from cow's milk.
Ripening : at least 3 weeks.

Mushrooms, Vegetables, Pasta and Rice

Cream of green asparagus soup with morel mushrooms

Beef

Beef fillet with duck foie gras and porcini

Sauces

Red butter sauce

Red butter sauce : shallots and red wine with butter.

Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.

Desserts

Mango charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Desserts

Crepe Suzette

Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.

Mushrooms, Vegetables, Pasta and Rice

White Asparagus with maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Desserts

Chocolate cream puffs

Shellfish and Seafood

Lobster a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Pork

Sausage with mashed potatoes

Desserts

Strawberry mousse with mint leaf

Sheep and Goats

Roasted shoulder of lamb

Desserts

Raspberry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.