All dishes:

Sheep and Goats

Roasted leg of lamb with flageolets beans

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Beef

Grilled beef with herbs

Main meals

Inarizushi

Fried tofu stuffed with sweet and vinegared rice.

Desserts

Croquembouche

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns

Ice cream and sorbets

Blackcurrant sorbet

Desserts

Raspberry meringue tart

Sea fish

Grilled sea bass with fennel

Main meals

Asparagus and langoustine raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Cheeses

Brillat-Savarin with black truffle

Desserts

Chocolate soufflé with vanilla custard

Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.

Desserts

Diplomat pudding

Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with candied fruit and covered with Chantilly cream topped with a candied cherry.

Sea fish

Blanquette of salmon

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Pork

Catalan pork cheek

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.

Warm starters

Vol-au-vent

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Sea fish

Sea bass en croûte with tarragon

Salads

Crayfish salad

Mushrooms, Vegetables, Pasta and Rice

Langoustine risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Game animals

Jugged hare

Sheep and Goats

Shoulder of lamb à la boulangère

Boulangere : studded with garlic cloves.

Desserts

Chestnut cream crêpe

Cooked meats

Andouillette de Cambrai

Andouillette with veal ruffle.

Pizza, Quiche, Tart and Pie

Tomato tart

Main meals

Ganzeltopf

France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.

Cheeses

Saint-Félicien

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.
Soft-ripened cow's milk cheese with a bloomy rind.