All dishes:

Game birds

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Game animals

Wild boar stew

Cheeses

Valençay

France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.

Main meals

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

Sauces

Tartar sauce

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Cold starters

Meze

Eastern Mediterranean.
Small dishes (ten to one hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or family meal to accompany alcoholic beverages.

Shellfish and Seafood

Mussels steamed with cider and bacon

Rabbit

Beer braised rabbit

Desserts

Croquant

Croquant : almond biscuit.

Pork

Grilled pork with herbs

Beef

Beef braised in red wine

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

Salads

Lobster salad

Offal and tripe

Sautéed offal

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle bolognese

Cheeses

Saingorlon

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue cheese made from pasteurized cow's milk.

Mushrooms, Vegetables, Pasta and Rice

Morel risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Desserts

Pineapple bagatelle

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Desserts

Devil’s food cake

Chocolate layer cake filled with chocolate cream and covered with chocolate icing.

Desserts

Molten chocolate cake topped with caramel

Desserts

Rhubarb meringue compote

Pizza, Quiche, Tart and Pie

Fouée with goat cheese

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.

Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Main meals

Sashimi

Thin slices of raw fish or shellfish.