All dishes:

Cheeses

Bleu d’Auvergne

France. Massif Central.
Pasteurized or raw cow's milk blue cheese.

Others

Frog legs with chanterelle

Main meals

Mutton couscous

Pair according to the hotness of the harissa spice.

Freshwater fish

Grillled pike

Game birds

Quails with white grapes

Salads

Langoustine tails salad

Cold starters

Stuffed tomatoes with mozzarella

Sea fish

Grilled sea bass with lemon

Mushrooms, Vegetables, Pasta and Rice

Mushroom risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

Pizza, Quiche, Tart and Pie

Anchovy pizza

Cheeses

Gournay

France. Normandie. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with mould on the rind.

Desserts

Butter and sugar crepe

Pizza, Quiche, Tart and Pie

Pounti

France. Occitania. Aveyron. Rouergue.
Pâté made from wheat or rye flour with chard, eggs, milk, bacon or sausage meat and prunes cooked in a casserole or terrine.
Generally eaten with a salad.
Served cold.

Cooked meats

Andouillette sausage with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Desserts

Candied chestnuts

Cold starters

Duck foie gras mille-feuille

Sheep and Goats

Lamb chops

Poultry

Coq au vin blanc

Alsatian speciality.

Desserts

Strawberry tart with raspberry cream

Sea fish

Salmon with hollandaise sauce

Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.

Shellfish and Seafood

Oysters gratin with Parmesan

Sheep and Goats

Lamb cutlets with potato

Sauces

Brown sauce

Reduced sauce made from brown stock and tomato paste or a brown roux with butter, onion and flavored bacon with a bouquet garni.

Beef

Grilled rib steak with peppercorn sauce

Rib steak : rib of beef with bone attached.