All dishes:

Poultry

Coq au vin blanc

France. Grand Est. Alsace.

Shellfish and Seafood

Langoustines with Saint George’s mushrooms

Veal

Roasted veal chop

Pork

Knuckle of pork confit

Cold starters

Rillettes of mackerel

Desserts

Hazelnut mousse and gingerbread

Desserts

Praluline

Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

Poultry

Roast guinea fowl with figs

Desserts

Cherry meringue cake

Sea fish

Sea bass and smoked salmon tartare

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

Sea fish

Grilled sardines with rosemary

Main meals

Aligot

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Pork

Toulouse sausage with red wine

Sea fish

Trout roe

Desserts

Caramelized apple tart with vanilla ice cream

Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Shellfish and Seafood

Grilled lobster over vine shoots

Others

Frog legs with white wine

Desserts

Chocolate praline mousse

Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

Sea fish

Pavé of salmon with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Roasted duckling with green olives

Duckling : young duck.

Sea fish

Salmon in parchment with beurre blanc sauce

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