All dishes:

Desserts

Pear and spices tarte Tatin

Beef

Beef carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Poultry

Squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Cheeses

Pressed cheese uncooked

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Shellfish and Seafood

Crayfish with fresh cream

Beef

Bacon cheeseburger

Shellfish and Seafood

Bay scallop with lime

Cold starters

Sea bass carpaccio with dill

Carpaccio : very thin slices with a dash of lemon and olive oil.

Pizza, Quiche, Tart and Pie

Salted flan

Flan : beaten eggs with milk and flour, baked.

Veal

Veal fillet with morels

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Sheep and Goats

Roasted saddle of lamb in herbs crust

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Beef

Bordeaux style rump steak

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Offal and tripe

Lyon-style gras-double

Gras-double : tripe cooked with onions.

Desserts

Red fruit gratin

Poultry

Roasted squab with chanterelle

Cooked meats

Chorizo

Pork sausage with paprika.

Sea fish

Steamed sea bass with ginger

Cold starters

Taramasalata

Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.

Veal

Veal chop with cream and morels

Eggs

Shirred eggs

Mushrooms, Vegetables, Pasta and Rice

Pasta and cockle

Fruits

Strawberry