All dishes:

Game birds

Roasted pheasant

Desserts

Tarte Tatin

Tart with upside-down apples caramelized in butter and sugar.

Shellfish and Seafood

Galician style octopus

Galician style : octopus boiled in water and cut into one-centimeter-thick slices, topped with olive oil, salt, and sprinkled with paprika or chili.
Served with potatoes with paprika and olive oil.

Shellfish and Seafood

Steamed bay scallops

Shellfish and Seafood

Fried squid rings

Main meals

Chicken tajine with prunes

Tajine : stew of vegetables, fish or meat.

Offal and tripe

Veal kidney with chanterelles

Desserts

Peach trifle

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Sheep and Goats

Leg of lamb with thyme

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

Pork

Portuguese-style pork roast

Oven-roasted pork with paprika, chicken stock, and white wine.

Desserts

Peach Melba

Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.

Sea fish

Curled fried whiting

Fried whiting with hard-boiled egg mayonnaise.

Desserts

Chocolate praline hazelnut mousse

Main meals

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.

Desserts

Orange givrée

Orange sorbet served in an orange.

Poultry

Roast chicken with rosemary

Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

Desserts

Chocolate twelfth night cake

Warm starters

Vegetable nems

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.

Sea fish

Salmon with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Poultry

Roast chicken with porcini mushrooms

Sheep and Goats

Roast lamb with herbs

Sea fish

Skate with black butter sauce

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Cold starters

Chicken aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.