All dishes:

Sauces

Pistou

France. Provence-Alpes-Côte d’Azur.
Sauce à base de basilic pilé, d'ail et d'huile d'olive.

Ice cream and sorbets

Banana split

Frozen dessert traditionally made of a banana cut lengthwise, surrounding three scoops of ice cream (vanilla, chocolate, strawberry in France or three scoops of vanilla in Belgium), all topped with hot chocolate sauce and whipped cream.

Sea fish

Sea bass with porcini mushrooms

Poultry

Aiguillette of guinea fowl with poivrade sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
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.

Sauces

Curry sauce

Curry sauce : velouté curry and cream.

Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

Offal and tripe

Veal kidney with chanterelles

Sea fish

Hake fillet with tomato

Cheeses

Gournay

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with bloomy rind.

Cheeses

Tomme au marc

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.

Cold starters

Langoustines with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Sheep and Goats

Milk-fed lamb with herbes de Provence

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

Main meals

Ganzeltopf

France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.

Pork

Pork chop with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Sauces

Ketchup

Sauce based on tomato sauce, vinegar and sugar.

Mushrooms, Vegetables, Pasta and Rice

Seafood rice

Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

Main meals

Galette saucisse

France. Brittany.
Grilled pork sausage rolled in a cold buckwheat galette.

Ice cream and sorbets

Blackcurrant sorbet

Sauces

Newburg sauce

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Poultry

Geline with chanterelle

Geline : chicken from Touraine.

Cold starters

Cold seafood in a shell

Cold dish made of mixed diced vegetables (macédoine) with seafood, salad, and mayonnaise, served in a scallop shell.

Shellfish and Seafood

Seafood gratin

Main meals

Veal curry