All dishes:

Sea fish

Poached darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Sheep and Goats

Saddle of lamb in salt crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Game birds

Roast quail with white grapes

Pizza, Quiche, Tart and Pie

Pissaladiere

Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.

Sea fish

Dieppoise-style marinated herring

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Desserts

Sponge cake

Pizza, Quiche, Tart and Pie

Button mushroom tart

Sea fish

Monkfish in parchment

Main meals

Chicken rice pilaf

Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.

Main meals

Ravioles du Dauphiné

France. Auvergne-Rhône-Alpes. Drôme. Isère.
Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.
Comes in the form of a sheet, can be gratinated, poached, or pan-fried.

Desserts

Exotic fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Shellfish and Seafood

Grilled clams

Shellfish and Seafood

Scallops with beurre blanc sauce

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

Sea fish

Roasted darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Cheeses

Sheep’s milk cheese with black cherry jam

Mushrooms, Vegetables, Pasta and Rice

Braised endives

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

Freshwater fish

Pike quenelles with sauce homardine

Sauce homardine : Lobster bisque with cream.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with parmesan

Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Desserts

Almond pistachio baklava

Desserts

Roasted pineapple with vanilla

Cheeses

Monsieur-Fromage

France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

Shellfish and Seafood

Sautéed scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Appetizers

Smoked salmon bites