All dishes:

Veal

Veal tenderloin with chanterelle

Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.

Main meals

Truffade

Sort of pancake made with thinly sliced potatoes cooked in goose fat and mixed with thin strips of tome fraiche until it sticks in a sort of thick pastry, sometimes decorated with fresh parsley.

Poultry

Stuffed pigeon with spices

Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

Sheep and Goats

Lamb with herbs

Cold starters

Crab aspic with herbs

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Shellfish and Seafood

Razor shell with lemon

Sea fish

Monkfish skewers with diced bacon

Veal

Roast veal with morels

Pork

Pork filet mignon with mustard

Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon.

Sheep and Goats

Saddle of lamb and spring garnish

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…

Desserts

Raspberry charlotte

Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Ice cream and sorbets

Pear ice cream

Cheeses

Hafod

United Kingdom. Wales.
Hard pasteurized or raw cow's milk cheese with hard pressed paste and a natural rind.
Ripening : 10 to 18 months.

Poultry

Orange peel duck breast

Eggs

Toupinel egg

Poached egg served in a baked potato and topped with Mornay sauce.

Desserts

Roasted figs with vanilla ice cream

Eggs

Shirred eggs with Gorgonzola

Poultry

Chicken cacciatore

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.

Sea fish

Marinated anchovies with white wine

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

Freshwater fish

Trout tartar

Beef

Estouffade of beef

Estouffade : cooked slowly with very little liquid in a closed container.

Cheeses

Vendôme cendré

France. Centre. Orléanais. Villiers-sur-Loir.
Soft-ripened cow's milk cheese with a natural rind.