All dishes:

Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Veal

Sautéed veal with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Cheeses

Claquebitou

France. Bourgogne-Franche-Comté.
Fresh cheese made from goat's milk.

Poultry

Fattened chicken with black truffle

Shellfish and Seafood

Sautéed scallops

Desserts and Sweet Courses

Praline succès cake

Macaron filled with praline cream.

Sheep and Goats

Roasted rack of lamb

Consommés, Broths and Soups

Pork goulash

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

Pork

Pineapple pork roast

Cured Meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Shellfish and Seafood

Grilled spiny lobster

Sheep and Goats

Lamb fillet with eggplant

Shellfish and Seafood

Grilled bay scallops

Poultry

Grilled squab with olives

Offal and tripe

Veal sweetbreads with chanterelle

Shellfish and Seafood

Scallops with a lemon sauce

Lemon sauce : lemon, olive oil.

Cheeses

Goat cheese marinated in white wine

Dry goat cheese soaked in white wine.

Seafish

Monkfish stew with red butter sauce

Red butter sauce : shallots and red wine with butter.

Seafish

Sea bass ceviche

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Poultry

Squab casserole

Poultry

Steamed chicken supreme stuffed with herbs

Poultry supreme : all the white meat from the breast and wings of poultry.

Main courses

Matelote

Matelote : red wine reduction with fish stock and mushrooms.

Sheep and Goats

Lamb chops with broad beans and savory