All dishes:

Eggs

White truffle omelette

Cold starters

Botargo

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Sauces

Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Freshwater fish

Trout tartare and green asparagus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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.

Fruits

Candied almonds

Shellfish and Seafood

Scallops with garlic butter

Garlic butter : butter with garlic.

Cheeses

Muracciole

France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.

Cooked meats

Pork rinds

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Beef

Beef bourguignon

Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.

Cold starters

Egg aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Sea fish

Roasted sole with mushrooms and cream sauce

Cream sauce : béchamel sauce with cream.

Desserts

Pretzel

Knot-shaped bread or brioche covered with coarse salt.

Salads

Caprese salad skewers

Others

Snails cassolette with chanterelles

Cassolette : individual container for presenting a dish.

Pork

Grilled pork leg slice

Leg slice : thick, round slice cut crosswise from the shank.

Poultry

Duck breast with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Desserts

Raspberry ganache

A blend of fresh cream, white chocolate, and raspberry coulis.

Offal and tripe

Veal kidney with rosemary

Desserts

Apricot pound cake

Cheeses

Cottage cheese with salt and pepper

Sea fish

Blanquette of monkfish with saffron

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Cheeses

Gournay

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with bloomy rind.

Sea fish

Grilled turbot with melted butter

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.