All dishes:

Sea fish

Monkfish stew with red wine

Cold starters

Pepper and goat cheese terrine

Shellfish and Seafood

Roasted prawns

Beef

Roasted beef cut with pepper sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Poultry

Sautéed duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Sheep and Goats

Roasted rack of lamb with thyme

Poultry

Chicken confit

Generally eaten hot.

Sea fish

Salmon tartare with sesame oil

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

Desserts

Apple bavarian cream

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Sea fish

Sea bream with chanterelles

Cold starters

Vitello tonnato

Italy. Lombardy. Piedmont.
Veal carpaccio with tuna, lemon mayonnaise, capers, and anchovy fillets.

Poultry

Roasted capon with chestnuts

Main meals

Ravioles du Dauphiné with fresh cream

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Cheeses

Coutances

France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Desserts

Yoghurt cake with lemon

Mushrooms, Vegetables, Pasta and Rice

Baked green bell pepper

Desserts

Pound cake

Cooked meats

Rillauds

France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.

Sheep and Goats

Roasted leg of lamb with potatoes

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

Poultry

Poultry quenelles with fresh cream

Sea fish

Steamed sea bass with ginger

Condiments

Cinnamon

Cheeses

Ossau-Iraty

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.

Desserts

Cold red berry soup