All dishes:

Desserts

Cherry mirlitons

Poultry

Roasted young turkey with chestnuts

Veal

Roasted rack of veal with morel mushrooms

Cheeses

Old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.

Desserts

Caramelized apricots with bitter almond coulis

Poultry

Roasted pigeon wings

Sea fish

Hake fillet with tomato

Sheep and Goats

Roast Sisteron lamb

Young lamb (70 to 150 days).

Poultry

Roast duck breast

Offal and tripe

Braised veal sweetbreads with spices

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Desserts

Caramelized apple tart with vanilla ice cream

Sauces

Bagna cauda

A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.

Desserts

Floating island with pistachio slivers

Desserts

Strawberry Saint-Honoré

Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).

Shellfish and Seafood

Whelks with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Pork

Pork filet mignon with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Sauces

Garlic butter

Garlic butter : butter with garlic.

Sea fish

Bordeaux style shad

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

Shellfish and Seafood

Braised scallops

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Appetizers

Gruyère fritters

Appetizers

Anchovy butter

Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Appetizers

Accras cod

Lightly spiced cod fritter.
Serve hot as an appetizer or as a starter.

Cheeses

Camisard

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind wrapped in a thin slice of bacon, can be heated in the oven or in a pan.
Dish usually served with a green salad.

Desserts

Chocolate mirror cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.