All dishes:

Cooked meats

Sabodet

Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.

Warm starters

Porcini mushroom raviole

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

Cheeses

Holey cow

United States. California.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : at least 2 months.

Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Roasted pear with nougatine

Cooked meats

Jambon noir de Bigorre

Poultry

Phat kaphrao kai

Thailand.
Stir-fried sliced chicken with basil and chili.

Poultry

Turkey with chestnut

Shellfish and Seafood

Scallops with saffron

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Sheep and Goats

Confit lamb with eggplant

Beef

Pan-seared entrecote

Eggs

Chanterelle omelette

Cooked meats

Saucisson brioché

Sheep and Goats

Roasted lamb chops

Shellfish and Seafood

Stuffed squid with rice

Salads

Artichoke salad

Shellfish and Seafood

Bay scallop carpaccio with lemon

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

Desserts

Chocolate marquise

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Main meals

Ravioles du Dauphiné with fresh cream

Dauphiné raviole : filled pasta (cottage cheese and parsley).

Poultry

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

Cheeses

Gorgonzola

Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.

Desserts

Red berry tart

Poultry

Squab with porcini mushrooms

Condiments

Olive oil