All dishes:

Game birds

Flambé woodcock

Game birds

Roasted pheasant with porcini mushrooms

Beef

Grilled Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Desserts

Condé apricots

Vanilla rice pudding cake topped with syrupy apricots.

Salads

Endive salad with walnuts and roquefort cheese

Desserts

Walnut dessert

Poultry

Chicken supreme with morels

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

Veal

Veal tournedos with forestière sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Sauces

Anchovy toast

Cooked meats

Pork rinds

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Cheeses

Niolo

France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.

Veal

Provençal veal tendron

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

Game animals

Venison fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sheep and Goats

Irish stew

Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.

Shellfish and Seafood

Whelk Remoulade with curry

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Sheep and Goats

Roasted leg of lamb with porcini mushrooms

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Cold starters

Tomatoes with tomato

Tomatoes stuffed with a tomato tartare.

Cooked meats

Dry cured sausage

Desserts

Apricot jam waffle

Desserts

Damson tart

Desserts

Milk pastilla

Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream flavored with orange blossom water.

Desserts

Ambassadeur

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with candied fruits, and topped with marzipan (typically green).

Pork

Braised jambonneau

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

Desserts

Roasted figs with vanilla ice cream