All dishes:

Appetizers

Blue cheese toast

Freshwater fish

Pike-perch quenelles with crayfish

Eggs

Peasant omelette

Omelet with mushrooms, bacon, potatoes and Comté cheese.

Freshwater fish

Pike-perch fillets

Beef

Lucullus tongue

Mille-feuille of smoked beef tongue slices and duck foie gras.

Poultry

Tarragon chicken

Sea fish

Sole fillets with mushroom sauce

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Poultry

Chicken in curry sauce

Curry sauce : velouté curry and cream.

Pizza, Quiche, Tart and Pie

Hawaiian pizza

Pizza made with pineapple and ham pieces, mozzarella, on a tomato sauce base.

Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Game animals

Wild boar stew

Desserts

Black fruit tart

Shellfish and Seafood

Steamed bay scallops

Poultry

Turkey with chestnut

Game animals

Roasted doe fillet

Desserts

Pumpkin meringue tart

Desserts

Chocolate sponge cake

Desserts

Poire Belle-Hélène

Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.

Shellfish and Seafood

Brown shrimps

Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

Shellfish and Seafood

Grilled langoustine with herbs

Cooked meats

Figatellu

France. Corsica.
Fresh sausage made primarily of pork meat and liver with garlic.

Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Pizza, Quiche, Tart and Pie

Acadian tourtière

Canada. Quebec.
A pie made with at least 50% cubed pork meat, flavored with cinnamon and cloves.
The meat can be accompanied by other meats (beef, turkey, game…), celery, bacon, onion, potatoes…