All dishes:

Main meals

Bearn piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.

Sea fish

Braised salmon

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Rabbit

Rabbit galantine

Mixture of meat and bacon sliced or chopped then boiled.

Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

Main meals

Prawn rougaille

Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.

Consommé and Soup

Chowder

France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or slices of bread.

Sea fish

Grilled sea bass with anise

Game birds

Quail fillet with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Sauces

Bordelaise sauce

Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Cooked meats

Speck

Austria. Tirol.
Smoked and cured ham with juniper notes.

Sheep and Goats

Leg of lamb with sweet spices

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Others

Oriental style pita

Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.

Beef

Beef bourguignon with steamed potatoes

Sheep and Goats

Lamb irish stew

Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.

Sauces

Walnut sauce

Walnut sauce : sauce with chopped walnuts and mixed with olive oil and liquid cream. vinegar, cayenne pepper, and salt to taste.

Shellfish and Seafood

Mussel gratin

Mushrooms, Vegetables, Pasta and Rice

Black truffle risotto

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

Cheeses

Cabécou du Fel

France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Poultry

Chicken with olives

Cooked meats

Poultry paté en croûte

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

Beef

Pan seared rib steak

Rib steak : rib of beef with bone attached.

Shellfish and Seafood

Crayfish a la nage in a beurre blanc sauce

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Sheep and Goats

Champvallon style Lamb chop

Champvallon : Baked between two layers of potatoes with a chicken stock.

Freshwater fish

Trout with smoked bacon

Trout accompanied by smoked bacon and seasoned with persillade.