All dishes:

Cheeses

Vacherin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.

Pizza, Quiche, Tart and Pie

Thin scallop tart

Poultry

Duck breast with morello cherry

Others

Creamy garlic snails

Sheep and Goats

Leg of lamb with Sarlat style potatoes

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Game animals

Doe fillet with huntsman sauce

Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

Cheeses

Soumaintrain

France. Burgundy. Yonne.
Pasteurized or unpasteurised cow's milk cheese with a washed rind with Marc de Bourgogne from pale yellow to ocher color.
Ripening : 3 to 8 weeks.

Desserts

Molten chocolate cake topped with caramel

Mushrooms, Vegetables, Pasta and Rice

Potato salad with black truffle oil

Offal and tripe

Sautéed veal sweetbreads

Appetizers

Warm oyster canapé

Cold starters

Goat cheese charlotte

Others

Sterlet caviar

Russian caviar.

Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Lyon.
Cottage cheese beaten with cream and seasoned with chopped herbs (chive, shallot, parsley).
Usually served with toast, boiled potatoes or to season a salad.

Sea fish

Hake fillets with mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

Shellfish and Seafood

Clams mariniere with thyme

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

Sea fish

Grilled fish skewers

Cheeses

Curé nantais

France. Pays de la Loire. Loire-Atlantique.
Soft-ripened raw cow's milk cheese.

Cheeses

Malakoff

France. Normandie. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with mould on the rind younger than the Gournay cheese.

Desserts

Condé apricots

Vanilla rice pudding topped with apricot in syrup.

Desserts

Four quarters apple cake

Main meals

Macaronade

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

Desserts

Chocolate marquise with caramel sauce

Iced chocolate dessert.

Beef

Entrecote with sauce poivrade

Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.