All dishes:

Pizza, Quiche, Tart and Pie

Neapolitan pizza

Pizza made with garlic, basil, Mozzarella di Bufala Campana, oregano, tomato, olive oil, and sea salt.

Cooked meats

Andouillette de Troyes

Mushrooms, Vegetables, Pasta and Rice

Parmesan risotto

Cold starters

Fish rillettes

Cheeses

Manchego

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.

Rabbit

Rabbit with thyme

Desserts

Red berry pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Veal

Provençal veal paupiettes

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sea fish

Roasted turbot with curry sauce

Curry sauce : velouté curry and cream.

Shellfish and Seafood

Scallop tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Sauces

Spiny lobster butter

Spiny lobster meat with butter.

Desserts

Chocolate and pear cake

Desserts

Orange sponge cake

Game animals

Roasted venison with lingonberries

Poultry

Chicken pannequet

Pannequet : crepe filled with a savory or sweet filling.

Cold starters

Fish pâté

Served hot.

Sea fish

Marinated salmon with dill

Poultry

Young guinea fowl with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Pork

Sautéed pork fillet mignon

Main meals

Flemish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Poultry

Roasted squab with broad beans

Offal and tripe

Amourettes fritters

Amourettes : fritters of animals testicules.

Poultry

Spit-roasted guinea fowl

Consommé and Soup

Asparagus velouté

Velouté  : soup enriched with fresh cream and egg yolk.