All dishes:

Pork

Barbecued pork filet mignon

Beef

Boeuf à la mode

Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.

Freshwater fish

Stuffed trout with almonds

Shellfish and Seafood

Steamed mussels with pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Cooked meats

Saucisson de Lyon

Pizza, Quiche, Tart and Pie

Rabbit pie

Sea fish

Sea bass with fennel

Sea fish

Fried smelt

Shellfish and Seafood

Crayfish a la nage with a lemon sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Lemon sauce : butter, lemon, cream and mustard.

Shellfish and Seafood

Sautéed scallops

Game animals

Doe fillet with lingonberries

Freshwater fish

Eel with lemon butter

Lemon butter sauce : lemon, crème fraîche and butter.

Cheeses

Pavé du Nord jeune

France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.

Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

Desserts

Redcurrant pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Apple charlotte

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Appetizers

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.

Desserts

Lemon tart

Cheeses

Tomme Trappe Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.

Offal and tripe

Veal sweetbreads with mustard

Cheeses

Arpéa de brebis

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 4 to 8 weeks.

Pork

Pork roast with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Desserts

Caramelized apple

Apple coated with a soft cream caramel and held at the end of a stick.

Beef

Grilled 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.