All dishes:

Beef

Braised beef chuck

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

Shellfish and Seafood

Sautéed scallops with olive oil

Cheeses

Santranges

France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 4 weeks.

Cooked meats

Pork rinds

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

Desserts

Berliner doughnut

Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.

Ice cream and sorbets

Blackcurrant sorbet

Others

Frog legs with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Poultry

Pigeon and mallard salmis

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

Cheeses

Vacherin fribourgeois Extra

Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 3 months minimum.

Shellfish and Seafood

Butter-seared scallops

Cooked meats

Andouille de Charlieu

France. Auvergne-Rhône-Alpes. Charlieu.
Pork sausage using mainly of pork heart and throat marinated in red wine with herbs and spices.
Served hot or cold.

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 shoulder of lamb

Poultry

Coq au vin

Wine stewed chicken.

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with meat

Poultry

Chicken supreme with black truffle slices

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

Desserts

Fig meringue cake

Game birds

Pheasant casserole

Game birds

Roasted wood pigeon with dried fruit

Sheep and Goats

Tripotxa

Spiced lamb blood sausage sometimes combined with veal.

Offal and tripe

Veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

Cold starters

Spiny lobster with mayonnaise

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

Poultry

Orange chick

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Beef

Grilled beef tournedos with peppercorn sauce

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