All dishes:

Sea fish

Grilled red mullet with herbs

Pork

Pork roast with apricot

Cheeses

Toucy

France. Bourgogne-Franche-Comté. Yonne. Auxerrois.
Soft-ripened cheese made goat’s milk with a natural rind.

Desserts

Mango sable

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Poultry

Pigeon à la rouennaise

Beef

Rib steak with bone marrow

Rib steak : rib of beef with bone attached.

Desserts

French toast and caramel ice cream

Veal

Roasted veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Poultry

Roast chicken with porcini mushrooms

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.

Game birds

Roasted quail stuffed with mushrooms

Sauces

Orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Sheep and Goats

Roasted rack of lamb with herbes de Provence

Shellfish and Seafood

Sauteed langoustine

Sea fish

Smoked shad

Eggs

Soufflé omelette with Roquefort cheese

Cheeses

Bleu de Laqueuille

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.

Desserts

Chocolate yule log

Salads

Smoked salmon salad

Warm starters

White truffle raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Mushrooms, Vegetables, Pasta and Rice

Black truffle with rice

Desserts

Caramelized apple meringue tart

Others

Pinchitos

Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.
he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.

Cheeses

Brie de Melun

France. Île-de-France. Seine-et-Marne. Melun.
Soft-ripened cow's milk cheese with a bloomy rind.