All dishes:

Mushrooms, Vegetables, Pasta and Rice

Sautéed chanterelles

Poultry

Salmi of duckling

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

Shellfish and Seafood

Citrus scallops skewers

Main courses

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.

Poultry

Roast squab

Sauces

Marinière sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.

Furred game

Roast venison with red wine

Poultry

Roast duck breast with honey

Rabbit

Rabbit with cream sauce

Cream sauce : béchamel sauce with cream.

Desserts and Sweet Courses

Pineapple upside-down cake

Pizza, Quiche, Tart, Pie

Flamiche

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.

Seafish

Roasted sea bass with fennel and star anise

Poultry

Roasted Bresse capon

Shellfish and Seafood

Baked oysters with curry sauce

Curry sauce : velouté curry and cream.

Poultry

Pigeon wings with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Fruits

Grapefruit

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini with garlic and parsley

Beef

Steak-frites

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

Shellfish and Seafood

Langoustine gratin

Beef

Pastrami

Smoked salted beef, sliced thinly.

Main courses

Macaronade

France. Occitania. Hérault. Sète.
A mixture of pasta and meat or fish with tomato sauce.

Sauces

Sweet and sour sauce

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.