All dishes:

Freshwater fish

Pike-perch with fennel

Cooked meats

Catalan cold cuts

Sea fish

Sole fillets with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Sauces

Mint sauce

Mint sauce : vinegar with sugar and chopped mint leaves.

Poultry

Roasted capon

Game animals

Haunch of venison with porcini mushrooms

Haunch : leg.

Desserts

Pineapple crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Sauces

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Sheep and Goats

Catalan lamb marinade

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Main meals

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

Shellfish and Seafood

Steamed mussels with pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Desserts

Plum turnover

Turnover : pastry made with puff pastry filled with fruit compote.

Cheeses

Gubbeen Extra Mature

Ireland. Cork.
Oak smoked soft-ripened cheese made from pasteurized cow's milk with a washed rind then wrapped in black wax.
Ripening : 2 months.

Cold starters

Scallop sashimi

Sashimi : thin slices of raw fish or shellfish.

Sea fish

Grilled pavé of salmon

Sea fish

Curled fried whiting

Fried whiting with hard-boiled egg mayonnaise.

Freshwater fish

Artic char with cream sauce

Cream sauce : béchamel sauce with cream.

Main meals

Curry pork loin

Sea fish

Stuffed turbot with morel mushrooms

Cheeses

Bossons macérés

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône.
Cheese made in a stoneware jar from leftover goat or sheep tomme, mixed with marc brandy, olive oil and white wine, all seasoned with aromatics (garlic, spices, aromatic herbs, onion, pepper, , etc).
Comes in the form of a spreadable paste on bread or potatoes.
Ripening : 2 months.

Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.

Shellfish and Seafood

Lobster stew with olive oil

Veal

Veal grenadine with porcini mushrooms and potatoes

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Poultry

Roast spring chicken with morel mushrooms