All dishes:

Cheeses

Bethmale de chèvre

France. Occitania. Ariège.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind orange-colored.
Ripening : 4 months.

Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Beef

Roasted beef tenderloin

Cheeses

Comté fruité

France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with beurre blanc sauce

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

Cheeses

Villageois blanc

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Desserts

Iced nougat with raspberry coulis

Cheeses

Basque sheep’s milk cheese

Mushrooms, Vegetables, Pasta and Rice

Celery root puree

Freshwater fish

Pike-perch mousseline with crayfish

Desserts

Strawberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Veal

Veal escalope with tarragon

Sea fish

Salmon in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Cheeses

Tricorne

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.

Poultry

Stuffed pigeon with duck foie gras and black truffle

Pizza, Quiche, Tart and Pie

Duck pithivier

Puff pastry pie filled with duck confit, duck foie gras, mushrooms, onions, and a touch of whisky.

Game animals

Hare à la Cuillère with grilled bacon and chasseur sauce

A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Desserts

Canelé of Bordeaux

France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

Sea fish

Rollmops

Herring fillet marinated in water, white vinegar, salt, onion, pepper, mustard, and sometimes white wine, rolled into a cylindrical shape, often around an onion, a pickled gherkin, or sauerkraut.

Shellfish and Seafood

Scallop tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Shellfish and Seafood

Bay scallops with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Beef

Roasted rib steak with red wine sauce

Rib steak : rib of beef with bone attached.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Sea fish

Grilled sea bass with anise and lemon

Others

Crab guédille

Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.