All dishes:

Poultry

Turkey cutlet with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Offal and tripe

Tripes à la mode de Caen

France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

Poultry

Duck with lingonberries

Game animals

Hare à la royale with celery root mash

Eggs

Quail eggs with green sauce

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

Desserts

Apricot and almond ramekin

Beef

Flap steak with shallots

Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Sheep and Goats

Provençal roasted shoulder of lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Main meals

Monkfish curry

Poultry

Chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Cheeses

Vacherin fribourgeois Classic

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 9 to 12 weeks.

Mushrooms, Vegetables, Pasta and Rice

Spinach with a light white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Desserts

Croquets bordelais

France. Nouvelle-Aquitaine. Gironde.
Almond biscuit.

Cheeses

Fougerus

France. Île-de-France. Seine-et-Marne.
Soft-ripened cow's milk cheese with a bloomy rind decorated with a fern leaf.
Ripening : 3 to 6 weeks.

Sauces

Snail butter

Butter with garlic, shallot and parsley.

Freshwater fish

Bordeaux style sturgeon

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Cold starters

Grapefruit with crab

Sauces

Salmi sauce

Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.

Sea fish

Monkfish stew

Desserts

Crema catalana with black truffle

Freshwater fish

Carp in beer

Shellfish and Seafood

Bay scallops with braised endive

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

Cheeses

Brin d’Amour

France. Corsica.
Soft-ripened cheese made from raw sheep's milk with a natural rind coated with aromatic herbs, juniper berries, and small chili peppers.
Ripening : 1 to 3 months.