All dishes:

Cold starters

Grapefruit with shrimp

Pork

Roasted jambonneau

Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.

Sea fish

Two kinds of salmon aumoniere

Desserts

Flan

Flan : eggs beaten into milk and flour, baked in the oven.

Cooked meats

Sabodet

Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.

Cooked meats

Grilled andouillette with shallots skewers

Andouillette cooked with dry white wine, butter, and shallots.

Shellfish and Seafood

Clams

Poultry

Duck breast Rossini

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Desserts

Liège waffle

Waffle with pearl sugar and a layer of liquid caramel, often flavored with cinnamon or vanilla.
It can be served with chocolate, creams, or fruit.

Appetizers

Casse-museau

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

Sauces

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

Poultry

Braised duck with mushrooms

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Appetizers

Warm oyster canapé

Veal

Casseroled veal chop

Warm starters

Asparagus puff pastry

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

Pork

Pork trotters with morels

Main meals

Comté fondue

Sea fish

Smoked herring filets

Desserts

Mango meringue tart

Sheep and Goats

Provençal mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.

Shellfish and Seafood

Sautéed scallops with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Roasted duck with prunes