All dishes:

Shellfish and Seafood

Marinated scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Desserts

Mango meringue tart

Sheep and Goats

Milk fed lamb with ceps

Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.

Poultry

Smoked duck breast

Pork

Pork filet mignon with lemongrass

Freshwater fish

Eel with persillade

Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.

Pork

Grilled rouelle of pork

Rouelle : a thick slice of meat cut from the hind leg.

Desserts

Pièce montée

Traditional dessert served during a communion, a wedding or a festive meal. It usually has an architectural form and significant ornamentation.

Poultry

Duck breast with morello cherry

Sea fish

Cod with saffron

Desserts

Strawberry soup

Pork

Pork colombo

Pizza, Quiche, Tart and Pie

Meat pie

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with coriander

Appetizers

Goat cheese bites

Poultry

Roasted squab with giblets

Offal and tripe

Merguez grillées

Merguez: sausage made from minced meat (beef and/or mutton) with condiments (garlic, caraway, coriander, cumin, paprika, chili, etc.).

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Sea fish

Papillot of grouper

Sea fish

Monkfish curry

Game birds

Papillot of young partridge

Young Partridge : under 8 months old.

Eggs

Scrambled eggs with black truffle

Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

Beef

Beef tournedos with green peppercorn sauce

Tournedos: slice cut from the end portion of tenderloin.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.