All dishes:

Sea fish

Estocafic

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.

Sea fish

Fried fish

Cheeses

Coolea Plain

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.

Sea fish

Monkfish coloured with saffron

Poultry

Geline with cream and morels

Geline : chicken from Touraine.

Desserts

Crème brûlée with black truffles

Cold starters

Avocado with shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Shellfish and Seafood

Bay scallop stew with curry

Shellfish and Seafood

Grilled spiny lobster

Main meals

Fondue bourguignonne

Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).

Shellfish and Seafood

Lobster a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Cold starters

Salmon mousse

Ice cream and sorbets

Lemon sorbet

Desserts

Cookie

Mushrooms, Vegetables, Pasta and Rice

Baked red bell pepper

Shellfish and Seafood

Oysters and pork crépinettes

Oysters accompanied by a piece of sausage meat.

Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

Salads

Celery salad

Desserts

Chocolate and walnut meringue tart

Sheep and Goats

Provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Cooked meats

Jambon cru du Jura

Beef

Grilled hanger steak

Eggs

Oven eggs

Cheeses

Fiumorbù

France. Corsica.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 3 to 5 months.