All dishes:

Desserts

Lemon and mascarpone tart

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

Salads

Lobster salad with citrus

Cooked meats

Grilled andouille de Vire

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Sea fish

Cod Biscay style

Poultry

Duckling with turnips

Duckling : young duck.

Veal

Veal escalope with tarragon

Pork

Pork roast with red cabbage

Desserts

Banana and chocolate crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Appetizers

Smoked trout toast

Mushrooms, Vegetables, Pasta and Rice

Vegetables in pinzimonio

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

Desserts

Sugar pie

Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).

Sea fish

Raw salmon with dill

Desserts

Strawberry panna cotta

Game birds

Roasted mallard with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Rabbit

Saddle of rabbit with tarragon

Mushrooms, Vegetables, Pasta and Rice

Lobster risotto with saffron

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Shellfish and Seafood

Seafood skewers

Consommé and Soup

Fish a la nage with saffron

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Mushrooms, Vegetables, Pasta and Rice

Spaghetti alle vongole

Pasta with clams and persillade sauce.

Sea fish

Monkfish with Romesco sauce

Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.

Desserts

Oreillettes

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and dusted with powdered sugar.

Poultry

Chicken confit

Generally eaten hot.