All dishes:

Pork

Caramel pork

Desserts

Chocolate religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

Cheeses

Saint-Honoré

Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Offal and tripe

Tripe

Desserts

French toast and caramel ice cream

Poultry

Mi-cuit duck foie gras

Served cold.

Sea fish

Sautéed red mullet fillets

Warm starters

Comté cheese soufflé

Served hot.

Cold starters

Sea bass carpaccio

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

Cheeses

Castelrosso

Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.

Salads

Bacon salad

Sea fish

Sea bass fillets and fennel

Desserts

Apple crêpe

Freshwater fish

Pike with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Apple Flammkuchen

Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.

Shellfish and Seafood

Lobster salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Main meals

Provençal wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Cheeses

Gabietou

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.

Sheep and Goats

Confit shoulder of lamb

Desserts

Pear upside-down cake

Sea fish

Stuffed red mullet with fennel

Game animals

Hare salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.