All dishes:

Sea fish

Grilled turbot with beurre blanc sauce

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

Desserts

Peach tarte Tatin

Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Poultry

Duck breast with prunes

Sea fish

Sea bass with fennel

Desserts

Marshmallow

Appetizers

Fish croquettes

Sheep and Goats

Saddle of lamb with red wine sauce

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Sheep and Goats

Lamb with ratatouille

Desserts

Chocolate crepe cake

Poultry

Chicken confit

Generally eaten hot.

Poultry

Duck breast with mushrooms

Eggs

Shirred eggs with cream

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with goat cheese

Main meals

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

Salads

Romaine lettuce with garlic croutons

Desserts

Red berry soup

Appetizers

Pistade de moules

France. Occitania. Hérault. Sète.
Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.

Desserts

Quince meringue tart

Pizza, Quiche, Tart and Pie

Chicken pie

Offal and tripe

Veal sweetbreads with morels and meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Mushrooms, Vegetables, Pasta and Rice

Baked red bell pepper

Salads

Greek salad

Mixed salad made with capers, cucumber, feta, onion, oregano, olives, green bell pepper, and tomato, dressed with olive oil.