All dishes:

Desserts

Citrus fruit tart

Shellfish and Seafood

Crayfish gratin with white wine

Consommé and Soup

Beef meatball soup

Beef

Sukalki

Basque Country.
Beef stew with potatoes and vegetables.

Poultry

Supreme of guinea-fowl

Poultry supreme : all the white meat from the breast and wings of poultry.

Sheep and Goats

Lamb with eggplant

Pizza, Quiche, Tart and Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

Beef

Roasted hanger steak

Desserts

Mirabelle meringue cake

Appetizers

Cheese breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Sheep and Goats

Roast lamb with garlic

Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

Cooked meats

Caillette with herbs

France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.

Offal and tripe

Sautéed offal

Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

Desserts

Kouign amann

France. Brittany. Finistère. Douarnenez.
Crispy cake made with bread dough containing butter and sugar, folded in layers, like puff pastry but with fewer layers.
Served warm or hot.

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with salmon

Game animals

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.

Eggs

Oven eggs

Cooked meats

Goose paté with goose foie gras and black truffle

Served cold or at room temperature.

Cheeses

Banon with honey

Sea fish

Sea bass with caviar

Shellfish and Seafood

Roasted lobster with spices