All dishes:

Sheep and Goats

Provençal mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Desserts

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

Poultry

Braised pigeon with cabbage

Pizza, Quiche, Tart and Pie

Onion tart

Offal and tripe

Marseille pieds paquets

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Rabbit

Rabbit with thyme

Shellfish and Seafood

Langoustine and scallop skewers

Desserts

Black fruit tart

Eggs

Morel omelette

Cheeses

Malakoff

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with a bloomy rind.
Less aged than Gournay.

Poultry

Mi-cuit duck foie gras

Served cold.

Shellfish and Seafood

Marinated bay scallops in lemon

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

Veal

Grilled veal

Cold starters

Melon

Beef

Cheeseburger

Main meals

Fish couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Mushrooms, Vegetables, Pasta and Rice

Grilled porcini mushrooms

Pork

Black pudding with mashed potatoes

Desserts

Ttriple chocolate and candied chestnut crêpe aumoniere

Ice cream and sorbets

Gingerbread ice cream

Sauces

Red butter sauce

Red butter sauce : shallots and red wine with butter.

Desserts

Dark chocolate fondant with salted butter caramel

Desserts

Chocolate Fritters topped with caramel

Sea fish

Red tuna carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.