All dishes:

Sheep and Goats

Salt-crusted lamb with broad beans

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Beef

Beef carpaccio with Parmesan cheese

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Desserts

Petit four glacé

Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.

Mushrooms, Vegetables, Pasta and Rice

Baked yellow bell pepper

Veal

Veal filet mignon with mushrooms

Sheep and Goats

Lamb shank with lentils

Consommé and Soup

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.

Sheep and Goats

Provençal roasted shoulder of lamb

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Shellfish and Seafood

Tellines mariniere with thyme

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Cheeses

Saint-Félicien

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.
Soft-ripened cow's milk cheese with a bloomy rind.

Sea fish

Sea bass with orange sauce

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

Rabbit

Roast rabbit

Desserts

Fruits clafoutis

Desserts

Orange crème brûlée

Sea fish

Grilled sea bream a l’unilateral

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Main meals

Duck hachis parmentier

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

Eggs

Fried eggs

Fruits

Wild strawberries

Mushrooms, Vegetables, Pasta and Rice

Camembert potato gratin

Cheeses

Saint-Jorge Original

United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 3 months.

Sheep and Goats

Lamb noisette with herbs

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Cooked meats

Oreiller de la Belle Aurore

Terrine of different meats baked in the oven, coated in gelatin, in a pastry crust.
Served cold.

Mushrooms, Vegetables, Pasta and Rice

Pasta al limone

Pasta with cream and lemon.

Poultry

Young guinea fowl with chanterelle