All dishes:

Shellfish and Seafood

Grilled scallops

Game animals

Grilled venison fillet

Appetizers

Cheese bites

Main meals

Chicken tajine with apricot

Tajine : stew of vegetables, fish or meat.

Pizza, Quiche, Tart and Pie

Pissaladiere

Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.

Sea fish

Provençal red sea bream

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

Mushrooms, Vegetables, Pasta and Rice

Risotto

Reduction of a broth with cooked rice and one or several diverse ingredients.

Poultry

Sautéed ostrich steak

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.

Warm starters

Scallops puff pastry

Desserts

Dark chocolate fondant cake

Dark chocolate : with more than 70% cocoa.

Sea fish

Sea bream in salt crust with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Shellfish and Seafood

Sautéed scallops with olive oil

Cold starters

Smoked salmon aspic with Champagne

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Cheeses

Bleu d’Auvergne

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.

Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.

Desserts

Chocolate sponge cake

Sea fish

Marinated salmon

Salads

Beetroot and chickpea salad

Consommé and Soup

French onion soup gratinee

Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.

Shellfish and Seafood

Scallops cassolette with black truffle

Cassolette : individual container for presenting a dish.

Freshwater fish

Pike fillets with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Sheep and Goats

Spit-roasted leg of lamb with tarragon

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

Beef

Braised beef

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