All dishes:

Sheep and Goats

Lamb with eggplant

Cheeses

Truffe du Périgord

France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.

Mushrooms, Vegetables, Pasta and Rice

Spinach and ricotta cannelloni

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Main meals

Cabbage potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Pizza, Quiche, Tart and Pie

Pissaladiere

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

Mushrooms, Vegetables, Pasta and Rice

Eggplant caviar

Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.

Pork

Pork roast with sage

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Freshwater fish

Pike-perch with black truffle cream

Pizza, Quiche, Tart and Pie

Leek and scallop pie

Cheeses

Little boy blue cheese

United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 weeks.

Shellfish and Seafood

Fines de claire oyster

Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.

Cheeses

Arpéa de brebis

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 4 to 8 weeks.

Cheeses

Zamorano artesano

Spain. Castile and León. Zamora.
Raw sheep's milk pressed uncooked cheese.
Ripening : 100 days minimum.

Mushrooms, Vegetables, Pasta and Rice

Morels with cream

Sheep and Goats

Braised lamb chops with rosemary

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

Sea fish

Roast turbot

Sea fish

Sea bass with lemongrass

Game birds

Spit-roasted woodcock

Warm starters

Lobster raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Veal

Rack of veal with cream sauce

Cream sauce : béchamel sauce with cream.

Pizza, Quiche, Tart and Pie

Bay scallop and seafood tart with leek fondue

Desserts

Milk pastilla

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