All dishes:

Sea fish

Sautéed monkfish cheeks

Pizza, Quiche, Tart and Pie

Fougasse with Gruyère and bacon

Shortcrust filling with eggs and cream mixed with bacon.

Sauces

Montpellier butter

Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.

Beef

Bordeaux style rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Poultry

Green curry chicken

Thailand.
Green curry : complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.

Shellfish and Seafood

Garlic prawns

Cheeses

Trappe de Bricquebec

France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.

Veal

Veal chop with porcini mushrooms and polenta

Desserts

White chocolate and mandarin mousse

Shellfish and Seafood

Crayfish gratin with tarragon

Cheeses

Arôme de Lyon

France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened cheese made from raw cow's milk with a bloomy rind and aged in grape pomace.

Sea fish

Hake fillet with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Consommé and Soup

Minestrone

Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).

Mushrooms, Vegetables, Pasta and Rice

Choucroute garnie

Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.

Salads

Langoustines salad with orange butter and tarragon

Orange butter : reduced orange juice with butter and cream.

Poultry

Casseroled fattened chicken

Salads

Goat cheese salad

Shellfish and Seafood

Boiled shrimp

Cooked meats

Andouillette

Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.

Beef

Braised beef cheek

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

Sauces

Beurre noisette sauce

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Poultry

Braised duck with turnips

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

Sheep and Goats

Provençal mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Pear meringue tart