All dishes:

Sheep and Goats

Saddle of lamb en croûte

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Shellfish and Seafood

Roasted spiny lobster

Salads

Avocado and prawn salad

Pork

Pork filet mignon with Maroilles sauce

Sauce made with Maroilles cheese and white wine.

Veal

Veal filet mignon with morel mushrooms

Poultry

Duck breast with Fougerolles Griottines

Griottines : cherries macerated in a kirsch liqueur.

Poultry

Bordeaux style duck daube

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

Appetizers

Devils on horseback

Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Shellfish and Seafood

Dog cockle with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Desserts

Roasted pineapple with caramel

Pork

Pork ribs with devil’s sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Cheeses

Dôme du Poitou cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

Sheep and Goats

Seven-hour lamb

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Salads

Smoked trout salad

Main meals

Marmitako

Desserts

Chocolate gingerbread

Sauces

Anchovy sauce

Anchovy sauce : anchovy and herb sauce with shallot and oil.

Desserts

Mirabelle plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Poirat du Berry

France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).

Desserts

Pear dartois

Dartois : two strips of puff pastry surrounding a filling.

Desserts

Macarons of Saint-Emilion

Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.

Desserts

Mille-feuille

Pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Main meals

Aligot and grilled Toulouse sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.