All dishes:

Cheeses

Cabécou de Livernon

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Desserts

Cherry mirlitons

Poultry

Chicken fricassee with cream sauce

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

Cold starters

Sea bass carpaccio with dill

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

Sea fish

Red mullet in parchment

Sauces

Bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Shellfish and Seafood

Provençal-style octopus

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Pork

Pork trotters with morels

Shellfish and Seafood

Bay scallop tartare with herbs

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

Beef

Rib steak with coarse salt

Rib steak : rib of beef with bone attached.

Sea fish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Freshwater fish

Smoked eel with citrus

Sea fish

Bordeaux style shad

Bordeaux or Bordelaise style : with shallots, parsley, and red wine.

Sea fish

Raw salmon with citrus

Desserts

Chocolate banana pudding

Mushrooms, Vegetables, Pasta and Rice

Vegetable lasagna

Veal

Veal escalope with chanterelles

Shellfish and Seafood

Boudin of bay scallops

Beef

Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms

Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Freshwater fish

Pike-perch fillets with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Shellfish and Seafood

Sautéed scallops with Noilly Prat

Noilly Prat : vermouth with notes of chamomile and coriander.

Pizza, Quiche, Tart and Pie

Roquefort croustade

Main meals

Tablier de sapeur

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.

Poultry

Teriyaki chicken

Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.