All dishes:

Desserts

Sablé

Cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Cheeses

Beaufort

France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

Sea fish

Poached sole with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Crepes cake

Shellfish and Seafood

Saintonge mouclade

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

Mushrooms, Vegetables, Pasta and Rice

Hearts of palm salad

Desserts

Walnut and apple tart

Appetizers

Radish and herb butter

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Veal

Veal chop with mushrooms

Cooked meats

Dry sausage

Main meals

Monkfish tajine with confit lemon

Tajine : stew of vegetables, fish or meat.

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Ice cream and sorbets

Exotic fruit sorbet

Desserts

Pumpkin meringue tart

Cold starters

Fish and vegetable pâté

Served cold.

Beef

Grilled hanger steak

Cooked meats

Goose paté with goose foie gras

Served cold or at room temperature.

Cheeses

Hard cheese

Shellfish and Seafood

Crayfish gratin with fennel

Sea fish

Turbot with beurre blanc sauce

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

Cheeses

Chavroux

Fresh cheese made from pasteurized goat’s milk.

Rabbit

Young rabbit with prunes

Sea fish

Pickled mackerel fillets in white wine

Sheep and Goats

Roasted leg of lamb with flageolets beans

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.