All dishes:

Poultry

Duck aiguillette with white grapes

Aiguillette : thin strips of chicken breast.

Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Beef

Chateaubriand

Piece of beef meat from 4 to 8 cm cut in the tenderloin filet.

Shellfish and Seafood

Scallops fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Sea fish

Grilled sea bass with herbs

Poultry

Chicken with mushrooms

Desserts

Strawberry and raspberry Eton mess

Eggs

Meurette sauce

Red wine sauce with bacon and onion compote.

Desserts

Far Breton with prunes

Cheeses

Epoisses

France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.

Sheep and Goats

Lamb shank with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Sheep and Goats

Herb roasted leg of lamb

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Cooked meats

Figatellu

Fresh sausage composed mainly of meat and pork liver with garlic.

Beef

Steak au poivre vert

Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.

Desserts

Pear in puff pastry

Sheep and Goats

Grilled lamb persillade

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

Game birds

Roasted pheasant with Perigueux sauce

Perigueux sauce : white wine or Madeira reduction with a blond roux and diced black truffles.

Pizza, Quiche, Tart and Pie

Leek quiche

Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.

Sauces

Vinaigrette

Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fat (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.

Game animals

Roast saddle of hare with mushrooms

Poultry

Squab with morels

Desserts

Pineapple zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Sheep and Goats

Spit-roasted leg of lamb with tarragon

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.

Pizza, Quiche, Tart and Pie

Morel and Comté pie