All dishes:

Offal and tripe

Roasted veal sweetbreads with mushrooms

Poultry

Duck daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Appetizers

Pistade de piste

France. Occitanie. Hérault. Sète.
Spreadable preparation based on raw flesh of young squid (piste) mixed with a sauce made from anchovies, olive oil, parsley and chili pepper.
Eaten on a slice of toast.

Poultry

Duck breast with porcini

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.

Veal

Veal tenderloin with vin jaune

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Shellfish and Seafood

Bay scallop in bitter-sweet

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

Desserts

Roasted peaches with muscat dessert wine

Sea fish

Sea bass and white wine sauce with shallots and fennel

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Cheeses

Louis d’Or

Canada. Quebec.
Hard raw cow's milk cheese with a washed rind.
Ripening : 9 months.

Poultry

Chicken with chasseur sauce

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Consommé and Soup

Oregano

Cheeses

Grilovaný Hermelín

Czech Republic.
Breaded cheese.

Cold starters

Sea bass carpaccio with dill

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

Cheeses

Boulette d’Avesnes

France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Ripening : 3 months.

Desserts

Fontainebleau with raspberry

Desserts

Pear crumble with vanilla

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

Pizza, Quiche, Tart and Pie

Mushroom quiche

Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.

Mushrooms, Vegetables, Pasta and Rice

Crayfish risotto

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

Desserts

Upside-down pear cake and cinnamon ice cream

Beef

Beef bourguignon with steamed potatoes

Sauces

Marinière sauce

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Others

Croque-madame with bechamel sauce

Bechamel sauce : Butter and flour (roux) made with milk or cream.