All dishes:

Shellfish and Seafood

Winkles boiled in water

Desserts

Almond dessert

Mushrooms, Vegetables, Pasta and Rice

Spaghetti with seafood

Sheep and Goats

Leg of lamb confit with sweet garlic

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sauces

Red pepper sauce

Red pepper sauce : sauce made with crème fraîche, olive oil, onion, and red bell pepper.

Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.

Poultry

Garlic chicken

Sheep and Goats

Lamb with rosemary

Desserts

Pineapple tarte Tatin

Shellfish and Seafood

Grilled shrimp

Desserts

Chocolate dome cake

Dark chocolate dome filled with chocolate mousse.

Sheep and Goats

Lamb chops with herbs

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Cheeses

Picolin

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.

Cheeses

Livarot

France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.

Sea fish

Salmon roe

Main meals

Lamb tajine with apricots

Tajine : stew of vegetables, fish or meat.

Others

Mixed grill

Desserts

Apple cake

Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Shellfish and Seafood

Squid in american sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Sea fish

John Dory with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Shellfish and Seafood

Sautéed prawns

Shellfish and Seafood

Eclade

France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked over a pine needle fire.
Generally eaten with bread and butter.