All dishes:

Game birds

Roast young partridge with spring vegetables

Young Partridge : under 8 months old.
Spring vegetables : vegetables harvested before reaching full maturity.

Sea fish

Smoked haddock

Freshwater fish

Trout tartare and green asparagus

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

Cold starters

Cervelle de canut

France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.

Mushrooms, Vegetables, Pasta and Rice

Artichokes and hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Sea fish

Sea bass with lemongrass

Offal and tripe

Flambéed veal kidney

Cooked meats

Grilled andouillette with shallots skewers

Andouillette cooked with dry white wine, butter, and shallots.

Pizza, Quiche, Tart and Pie

Fennel and salmon tart

Poultry

Guinea fowl with white grapes

Poultry

Turkey stuffed with chestnuts

Cooked meats

Jambon noir de Bigorre

Pork

Grilled pork

Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Game birds

Pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Cheeses

Saint-Albray

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Desserts

Poached peaches in white wine

Peaches cooked in wine syrup with toasted almonds.

Appetizers

Pistade de piste

France. Occitania. Hérault. Sète.
Spread made with raw young squid meat (piste) mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.

Appetizers

Green olives in brine

Poultry

Poached Bresse fattened chicken with supreme sauce

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Beef

Grilled beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Game animals

Saddle of hare with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Pizza, Quiche, Tart and Pie

Scallop tart

Game birds

Roast quail with mushrooms