All dishes:

Sauces

Parsley sauce

Parsley sauce : parsley, lemon juice and olive oil or butter.

Sea fish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Cheeses

Saint-Marcellin

France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.

Main meals

Langoustine sushi

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

Sheep and Goats

Roasted shoulder of lamb with broad beans

Poultry

Guinea fowl salmis with cabbage

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sea fish

Halibut fillets with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Poultry

Spit roasted chicken

Pizza, Quiche, Tart and Pie

Fougasse with olives and sun-dried tomatoes

Cold starters

Oyster and mussel tartare

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

Mushrooms, Vegetables, Pasta and Rice

Smoked salmon lasagna with mixed herbs

Sauces

Shrimp sauce

Shrimp sauce : fish velouté mixed with shrimp butter.

Poultry

Duck breast with chanterelles

Condiments

Cinnamon

Desserts

Chocolate religieuse

Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.

Main meals

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.

Pork

Tandoori pork tenderloin

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

Desserts

Raspberry miror glaze cake

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

Cheeses

Goat Cheese

Desserts

Pièce montée

Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.

Poultry

Chicken nuggets

Pork

Pork chop with lentils

Mushrooms, Vegetables, Pasta and Rice

Braised endives

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

Desserts

Frozen cherry soufflé

Served hot.