All dishes:

Main meals

Mique lotoise

France. Quercy.
A type of bread ball cooked in broth with meat (usually salt pork or ribs and shank, sometimes andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.

Main meals

Aligot and grilled Toulouse sausage

Poultry

Chicken quenelles with fresh cream

Warm starters

Pan fried duck foie gras escalope with cinnamon

Others

Snails Burgundy style cassolette

Cassolette : individual container for presenting a dish.
Snails with garlic ans parsley butter (butter, garlic and parsley mixed).

Sheep and Goats

Lamb fillet with potatoes

Salads

Cervelat salad

Cheeses

Reblochon laitier

France. Auvergne-Rhône-Alpes. Savoie. Soft-ripened raw cow's milk cheese (Red label).

Sea fish

Tuna in escabeche

Escabeche : marinade based on oil and vinegar (or citrus juice).

Pizza, Quiche, Tart and Pie

Wild mushroom tart

Salads

Langoustines salad with sesame oil

Desserts

Redcurrant vacherin

Game animals

Jugged hare with sautéed porcini

Pork

Grilled pork with thyme

Desserts

Plum and walnut cream meringue tart

Sea fish

Sole fillets with Dieppe sauce

Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.

Appetizers

Roquefort bites

Shellfish and Seafood

Langoustines with sweet wine

Salads

Potato salad

Shellfish and Seafood

Garlic shrimp scampi

Scampi: langoustine without head.

Desserts

Rhubarb tart

Mushrooms, Vegetables, Pasta and Rice

Stuffed mushrooms with taramasalata

Taramasalata : 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 chanterelle

Main meals

Cassoulet