All dishes:

Freshwater fish

Trout 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.

Pizza, Quiche, Tart and Pie

Anchovy pizza

Shellfish and Seafood

Scallop tartare

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

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.

Desserts

Vanilla mille-feuille

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.

Sheep and Goats

Lamb fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Freshwater fish

Steamed pike

Desserts

Quince Tarte Tatin

Sheep and Goats

Lamb with blueberries

Cheeses

Aisy cendré

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind covered with ash.

Sea fish

Marinated salmon in lemon juice with ginger

Poultry

Goose with chestnut

Roast goose with chestnut filling.

Appetizers

Goat cheese and smoked salmon toast

Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Main meals

Beef cheek and black truffle hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Cooked meats

Rillettes du Mans

Freshwater fish

Pike with parsley

Shellfish and Seafood

Whelks

Pizza, Quiche, Tart and Pie

Sicilian pizza

Pizza made with anchovies, onion, tomato, herbs, and cheeses (Caciocavallo and Tomme).

Shellfish and Seafood

Spiny lobster with fresh cream

Poultry

Turkey stuffed with chestnuts

Sheep and Goats

Roast baron of lamb with herbs

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Sheep and Goats

Roast lamb with thyme

Salads

Shrimp and citrus salad