All dishes:

Poultry

Duck leg salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Main meals

Mique lotoise

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.

Main meals

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

Cheeses

Goat cheese log

Sheep and Goats

Roast Pauillac lamb with rosemary

Lamb under 11 weeks and between 11 and 15 kilos.

Beef

Roasted rib steak with chanterelles

Rib steak : rib of beef with bone attached.

Main meals

Peperonata

Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.

Rabbit

Rabbit fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Warm starters

Sautéed duck foie gras escalope with caramelized onion jam

Desserts

Strawberry mille-feuille

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Cheeses

Dôme du Poitou cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

Shellfish and Seafood

Citrus bay scallop skewers

Desserts

Plum dartois

Dartois : two strips of puff pastry surrounding a filling.

Beef

Bordeaux style rump steak

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Salads

Caprese salad skewers

Offal and tripe

Amourettes fritters

Amourettes : fritters of animals testicules.

Game animals

Saddle of hare with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Beef

Entrecote with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Poultry

Chicken with crayfish

Cheeses

Burrata

Italy. Apulia.
Fresh and stretched-curd cheese made from buffalo or cow's milk, filled with cream and sealed with an edible raffia tie.

Game birds

Grilled quail with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Beef

Roast striploin

Pork

Knuckle of pork with sauerkraut

Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.