All dishes:

Main meals

Taco

Sea fish

Sea bass with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Pork

Pork chop with lentils

Shellfish and Seafood

Curry with scallops

Beef

Beef tournedos with green peppercorn sauce

Tournedos: slice cut from the end portion of tenderloin.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.

Sheep and Goats

Roasted leg of lamb with potatoes

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

Desserts

Pink Charlotte with red fruit

Charlotte made with pink Reims biscuits dipped in champagne, milk or ratafia with red fruits (strawberry, raspberry, currant).

Main meals

Sashimi

Thin slices of raw fish or shellfish.

Sheep and Goats

Lamb daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Sea fish

Roasted sea bass with fennel

Mushrooms, Vegetables, Pasta and Rice

Baked yellow bell pepper

Mushrooms, Vegetables, Pasta and Rice

Hummus

Mashed chickpeas and tahini (sesame cream) seasoned with garlic, salt and lemon juice. Served with olive oil.

Cheeses

Mignot

France. Normandy. Orne. Vimoutiers.
Soft-ripened cow's milk cheese with a natural rind.

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with olive oil

Poultry

Chicken en barbouille

En barbouille : chicken cooked with the blood to thicken the sauce.

Poultry

Beer chicken

Chicken cooked in the oven with a cream and beer sauce.

Cold starters

Avocado stuffed with shrimp

Sea fish

Steamed sea bass with black truffle

Steam or stew : Steaming in a container closed by a lid.

Pork

Diots with red wine

Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.

Game animals

Spit-roasted wild boar

Sea fish

Zarzuela

Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato.…
Like a paella without rice .

Condiments

Dill

Cooked meats

Lorrain paté with garden salad

France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.

Desserts

Chocolate profiteroles

Small pastry puffs with custard or vanilla ice cream topped with chocolate.