All dishes:

Desserts

Cofee and chocolate marquise

Iced chocolate and coffee dessert.

Desserts

Peach zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Poultry

Stuffed fattened chicken

Pair according to the stuffing.

Shellfish and Seafood

Lobster with lemon butter

Sea fish

Roasted monkfish with lemon

Main meals

Chicken waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs whose broth is bound with butter or cream.

Cheeses

Pressed cheese cooked

Veal

Veal escalope with chanterelle

Poultry

Grilled poussin

Mushrooms, Vegetables, Pasta and Rice

Crab lasagne

Sheep and Goats

Rack of lamb with herbs de Provence

Main meals

Macaronade

France. Occitanie. Hérault. Sète.
Mix of meat or fish with pasta and tomato sauce.

Poultry

Goose with red wine sauce

Goose marinated in red wine before cooking.

Shellfish and Seafood

Razor shell a la plancha with herbs

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.

Sheep and Goats

Leg of lamb with juniper berries

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Cheeses

Ameribella

United States. Indiana.
Semi-soft raw cow's milk cheese with a washed brown orange rind.
Ripening : at least 2 months.

Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Eggs

Fried eggs

Sea fish

Sea bream tartar with citrus

Cheeses

Camembert

France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.

Mushrooms, Vegetables, Pasta and Rice

Stuffed cardoon with meat

Mushrooms, Vegetables, Pasta and Rice

Fettucine with salmon

Poultry

Duck a l’orange and potato purée

A l'orange: sauce with orange juice, duck liver and orange liqueur.