All dishes:

Sheep and Goats

Seven hour leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Sea fish

Catalan anchovies

Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Cooked meats

Rabbit pâté

Served cold or at room temperature.

Sauces

Lobster butter

Lobster butter : lobster meat with butter.

Freshwater fish

Smoked sturgeon

Cold starters

Lobster paté

Served cold.

Sheep and Goats

Milk-fed lamb with wild mushrooms

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Shellfish and Seafood

Crayfish tails

Desserts

Orange crema catalana

Desserts

Walnut meringue tart

Sea fish

Sardine toast

Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Sauces

Beurre blanc sauce

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

Sheep and Goats

Champvallon style lamb chops

Champvallon : baked between two layers of potatoes with poultry broth.

Sheep and Goats

Roasted rack of lamb with garlic and thyme

Desserts

Apple crêpe cake

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with meat

Pork

Pork chop with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Others

Salmon guédille

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

Sea fish

Roasted darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

Cheeses

Checy

France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.

Cold starters

Spiny lobster with mayonnaise

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

Others

Caviar with creamy potatoes