All dishes:

Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

Sheep and Goats

Spit roasted kid goat with rosemary

Poultry

Fattened chicken 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.

Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

Sauces

Snail butter

Butter with garlic, shallot and parsley.

Sea fish

Braised salmon

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

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Warm starters

Pear and Fourme d’Ambert cheese tart

Pizza, Quiche, Tart and Pie

Mushroom pie

Shellfish and Seafood

Lobster bisque

Bisque : creamy soup of clear, shellfish stock.

Desserts

Coffee and chocolate mousse with mascarpone and hazelnut croquant

Sea fish

Smoked herring

Others

Chicken burger

Sheep and Goats

Lamb fillet with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Beef

Entrecote winegrower’s style

Vigneronne sauce : red wine reduction with shallots and butter.

Desserts

Blueberry clafoutis

Game birds

Casseroled woodcock with mushrooms

Shellfish and Seafood

Crayfish gratin with fennel

Sea fish

Poached smoked haddock in milk

Sea fish

Grilled tuna

Poultry

Chicken confit

Generally eaten hot.

Desserts

Bitter chocolate mousse with Armagnac

Desserts

Apple pie

Main meals

Cassoulet of Castelnaudary

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and a stalk of celery.